Article
Materials Science, Multidisciplinary
Mingyue Zhang, Gill M. Biesold, Woosung Choi, Jiwoo Yu, Yulin Deng, Clara Silvestre, Zhiqun Lin
Summary: Food packaging plays a crucial role in ensuring food safety. This review summarizes recent advances in polymer and polymer composites used in food packaging, including research progress on biodegradable polymers and the applications of polymer composites in improved, active, and intelligent packaging.
Article
Biochemistry & Molecular Biology
Monika Dobrzynska-Mizera, Monika Knitter, Marlena Piss, Cristina Del Barone, Salvatore Mallardo, Gabriella Santagata, Maria Laura Di Lorenzo
Summary: Composites of LLDPE and CD-lim were prepared by melt extrusion for food packaging. The inclusion of d-limonene in beta-CD cages prevented significant loss of the essential oil during extrusion processing. The CD-lim inclusion complex also improved the crystallization rate of the PE matrix.
Article
Chemistry, Multidisciplinary
Young-Woong Song, Kookjin Heo, Jongkwan Lee, Dahee Hwang, Min-Young Kim, Su-Jin Kim, Jaekook Kim, Jinsub Lim
Summary: This study evaluated the properties of a composite solid electrolyte (CSE) prepared by adjusting the particle size of an active filler, Li6.4La3Zr1.4Ta0.6O12 (LLZTO), which resulted in higher lithium ionic conductivity when compared to the original LLZTO CSE. The use of small particle size in the BM-LLZTO CSE allowed for fast lithium-ion transport pathways, as confirmed by NMR analysis. The BM-LLZTO CSE showed lower overvoltage and better performance in Li-ion cells compared to the LLZTO CSE.
Article
Food Science & Technology
Cristina Couto, Agostinho Almeida
Summary: Nanomaterials, particularly metallic nanoparticles, have made significant contributions to the improvement of food quality and the development of fast and sensitive monitoring devices for food assessment. The use of these nanoparticles enhances the mechanical strength of food packaging, improves gas barrier capacity, and inhibits microbial contamination, providing healthier and safer food products.
Article
Biochemistry & Molecular Biology
Usman Lawal, Raja Samyuktha, Vijay Robert, K. Sreelakshmi, Akshai Gopi, Murugesan Poochi, Sravanthi Loganathan, Sabu Thomas, Ravi Babu Valapa
Summary: Poly(lactic acid) (PLA) based sustainable composites incorporated with cholecalciferol (Vitamin D3) (CC) at different concentrations (1, 3, 5 and 10 wt%) were prepared using solvent casting method. The performance analysis of PLA/CC composite films showed improved thermal, optical, oxygen barrier, mechanical, anti-bacterial, and anti-oxidant properties. The PLA/CC-5 composite exhibited complete blockage of UV-B light at 320 nm, preventing photo-chemical degradation of polymers and indicating its potential for food packaging application.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Biochemistry & Molecular Biology
Wing-Fu Lai, Wing-Tak Wong
Summary: This article reviews the principles of designing polymeric active packaging films, discusses factors to be considered during materials selection and film generation, and explores practical considerations for the use of these films in active food packaging.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Juanjuan Shao, Linlin Wang, Xin Wang, Jingjun Ma
Summary: The study demonstrated that nanocomposite films containing NPs can effectively manage microbial load in food and contribute to prolonging the shelf life of refrigerated shrimp. The treatment with SiO-ZnO NPs showed the best effectiveness, while CuO NPs were the least effective.
FOOD PACKAGING AND SHELF LIFE
(2021)
Review
Food Science & Technology
N. H. Azman, Wan M. Khairul, N. M. Sarbon
Summary: This review provides an overview of the compatibility between the main biopolymer matrix and reinforcing components in active and intelligent packaging film production. The addition of natural extracts and/or nanomaterials improves the mechanical and barrier performance by enhancing the cohesion of the biopolymer matrix. Changes in color are a result of pH alteration due to the pH-sensitivity of bioactive compounds, indicating the potential of these additives as sensors for real-time monitoring of food freshness. The packaging film also shows positive antimicrobial and antioxidant properties, making natural extracts and/or nanomaterials promising additives with positive influences on sensing ability and functional properties.
Article
Materials Science, Ceramics
Xiangguang Gao, Jiapei Shen, Qing Sun, Jian Zhang, Jiawei Sheng
Summary: Ceramifiable polymer composites are effective in enhancing flame retardancy by forming a ceramic barrier when exposed to fire. In this study, three Si-based mineral fillers (wollastonite, silica powder, pyrophyllite) were incorporated into low-density polyethylene composites with glass powder. The composites were sintered at different temperatures and the resulting ceramic residues were characterized. The fillers greatly improved the ceramifiable properties and mechanical properties of the composites. X-ray diffraction analysis and scanning electron microscopy showed a strong connection between filler molecules and the formation of dense ceramic structures with excellent mechanical properties as the temperature increased.
CERAMICS INTERNATIONAL
(2023)
Review
Food Science & Technology
Shima Jafarzadeh, Milad Hadidi, Mehrdad Forough, Abdorreza Mohammadi Nafchi, Amin Mousavi Khaneghah
Summary: Conventionally used petrochemical-based plastics cause severe environmental pollution, while biopolymers are biodegradable and environmentally friendly, making them increasingly used in packaging technologies. Active packaging has attracted considerable interest as an effective technique for controlling and decontaminating fungi and related mycotoxins. Recent studies have shown that biopolymer films and coatings incorporating antimicrobial agents have great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Eylem Karakus, Zehra Ayhan, Guliz Haskaraca
Summary: The study aims to develop edible bio based films from pomegranate and orange peels waste. The results showed that particle size significantly affected the mechanical properties of the films. The pomegranate and orange peel based films showed high antimicrobial activity and smooth surfaces, making them potential for sustainable and active food packaging.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Polymer Science
Athira John, Klementina Pusnik Cresnar, Dimitrios N. Bikiaris, Lidija Fras Zemljic
Summary: Due to increasing consumer demand, the food packaging industry is opting for packaging materials with active functions. Active compounds are added as coatings to the base packaging material for maintaining physicochemical properties and enhancing efficiency. Colloidal systems, specifically colloidal dispersions, are potential candidates for active coatings due to their controlled release and uniform distribution. This review focuses on analyzing the advantages of using natural bio-based substances and packaging materials like PLA, considering consumer awareness and environmental concerns. It also briefly discusses the antiviral concept through surface application, addressing the current pandemic crisis and cross-infection prevention.
Article
Polymer Science
Nahla Zidan, Marzough Aziz Albalawi, Adel I. Alalawy, Mohammed A. Al-Duais, Sharifa Alzahrani, Moniba Kasem, Ahmed A. Tayel, Rasha M. Nagib
Summary: The study aimed to utilize plant waste and prepare polymeric films with date kernel extract to kill microbes that cause spoilage of preserved fruits. The results showed that the extract had good compatibility with the film polymers and created insoluble films in water to a large extent. The films demonstrated superior antimicrobial possibilities without any hazardous effect on the contaminated solution.
EUROPEAN POLYMER JOURNAL
(2023)
Review
Materials Science, Textiles
Sana Ullah, Motahira Hashmi, Jungsoon Lee, Ji Ho Youk, Ick Soo Kim
Summary: This article introduces the applications of food packaging in pre-harvest and post-harvest stages, including different types of food packaging and how to improve the performance of food through active food packaging. In addition, the application of nanotechnology in food packaging is also mentioned.
FIBERS AND POLYMERS
(2022)
Review
Biochemistry & Molecular Biology
Kunal Pal, Deepti Bharti, Preetam Sarkar, Arfat Anis, Doman Kim, Renata Chalas, Pawel Maksymiuk, Piotr Stachurski, Maciej Jarzebski
Summary: Chitosan is an emerging material with a focus on biomaterial, biomedical, cosmetic, and packaging applications. Research shows that the inherent antioxidant and antimicrobial properties of chitosan, along with its biodegradability and safety, make it favorable for developing biodegradable food packaging systems. Food researchers are utilizing the properties of chitosan to enhance packaging system properties through additives or blending with other polymers.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Environmental Sciences
Maria Jose Aliano-Gonzalez, Gemma Montalvo, Carmen Garcia-Ruiz, Marta Ferreiro-Gonzalez, Miguel Palma
Summary: This study evaluated the feasibility of a screening method using HS-GC-IMS and chemometrics to assess the transference of volatile compounds through firefighter turnout gear. The results showed that this method can be used to evaluate the quality of firefighter turnout gear.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Chemistry, Multidisciplinary
Marjan E. Shabestari, Juan Baselga, Olga Martin
Summary: This study investigated the degradation efficiency of organic dyes using a photocatalyst supported by graphene and found that the supported catalysts exhibited higher efficiency and stability.
JOURNAL OF CHEMISTRY
(2022)
Article
Food Science & Technology
Diogo Videira-Quintela, Francisco Guillen, Olga Martin, Gemma Montalvo
Summary: This study demonstrates the production of ternary composite films with antibacterial properties using alternative fillers like copper. The migration of copper in the films is within the regulated limit, making them suitable for acidic, alcoholic, and aqueous food products.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Environmental Sciences
Luis Ramos-Guerrero, Gemma Montalvo, Marzia Cosmi, Carmen Garcia-Ruiz, Fernando E. Ortega-Ojeda
Summary: The Raman analysis of marijuana was successfully conducted by optimizing the collection parameters and laser focusing techniques. The results demonstrated the effectiveness of Raman spectra for marijuana characterization. Additionally, a chemometrics-assisted method showed good classification of different marijuana varieties and identification of significant spectral bands.
Article
Food Science & Technology
Diogo Videira-Quintela, Francisco Guillen, Olga Martin, Luis Cumbal, Gemma Montalvo
Summary: In this study, a triple-side filler composed of fumed silica, iron, and tea polyphenols was synthesized for improving the properties of food packaging. The filler exhibited antibacterial and antioxidant activities, with good efficacy against both Gram-positive and Gram-negative bacteria. The triple-side filler provides a novel and alternative option for incorporating active properties into food packaging materials.
Article
Chemistry, Multidisciplinary
Diogo Videira-Quintela, Francisco Guillen, Sofia F. Prazeres, Gemma Montalvo
Summary: Enzyme immobilization on carriers has a significant impact on enzyme conformation and bioactivity. In this study, beta-galactosidase was immobilized on meso-macropores silica, resulting in altered bioactivity and structural changes.
Article
Biochemistry & Molecular Biology
Xiomara Santos, Marcos Alvarez, Diogo Videira-Quintela, Aranzazu Mediero, Juana Rodriguez, Francisco Guillen, Javier Pozuelo, Olga Martin
Summary: The globalization of the market and the increase of the global population pose a challenge to food safety, requiring the development of antibacterial contact surfaces to extend shelf life and prevent bacterial contamination. This study found that composite films made from polylactic acid and MXene showed both thermal and mechanical properties of PLA and exhibited attractive antibacterial properties. These films prevented bacterial growth and showed high bactericidal activity against representative foodborne bacteria.
Article
Polymer Science
Xiomara Santos, Juana Rodriguez, Francisco Guillen, Javier Pozuelo, J. M. Molina-Guijarro, Diogo Videira-Quintela, Olga Martin
Summary: The globalization of the market and increasing world population pose challenges to ensure food safety. Therefore, active materials with antibacterial properties are important in prolonging shelf life and ensuring food safety. This study evaluated CuHS’s ability to obtain antibacterial films on LDPE and PLA, and found that the addition of CuHS did not significantly change the characteristics of the films, but it effectively inhibited the growth of Listeria monocytogenes and Salmonella enterica.
Article
Chemistry, Analytical
Andrea Chiuri, Roberto Chirico, Federico Angelini, Fabrizio Andreoli, Ivano Menicucci, Marcello Nuvoli, Cristina Cano-Trujillo, Gemma Montalvo, Violeta Lazic
Summary: This article introduces a sensor called Crime Light Imaging (CLI) that is designed to perform high-resolution photography and visualization of latent traces at a distance of 2-10 meters. CLI combines high-power illumination LEDs and a color CMOS camera to detect fingerprints, blood, semen, and other traces, providing excellent image resolution and contrast enhancement. This represents a completely new approach in crime scene forensic examination.
Article
Medicine, Legal
Irene Burgos-Diez, Felix Zapata, Manuel Jose Chamorro-Sancho, Manuel Jesus Ruano-Rando, Jose Luis Ferrando-Gil, Carmen Garcia-Ruiz, Gemma Montalvo, Fernando Ortega-Ojeda
Summary: This study achieved 3D digital reconstruction of cavities created by different projectiles in ballistic soap blocks using CT analysis and 3D Slicer imaging software, improving measurement sensitivity and accuracy, and the ability to preserve evidence.
INTERNATIONAL JOURNAL OF LEGAL MEDICINE
(2021)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)