Review
Polymer Science
Amin Babaei-Ghazvini, Bishnu Acharya, Darren R. Korber
Summary: Biodegradable polymers, particularly chitosan-based packaging materials, have attracted attention due to their biodegradability, non-toxic nature, and antimicrobial properties.
Article
Polymer Science
Magdalena L. Iglesias-Montes, Michelina Soccio, Valentina Siracusa, Massimo Gazzano, Nadia Lotti, Viviana P. Cyras, Liliana B. Manfredi
Summary: A fully bio-based blend of poly(lactic acid) and poly(3-hydroxybutyrate) was developed, with improved properties and biodegradability through the addition of chitin nanoparticles. This research shows potential for application as biodegradable packaging materials.
Article
Chemistry, Applied
Shuo Qiu, Yikai Zhou, Geoffrey I. N. Waterhouse, Ruizhi Gong, Jiazhuo Xie, Kun Zhang, Jing Xu
Summary: The biodegradable films made of PBAT and PLA, incorporating POSS(epoxy)8 as a reactive compatibilizer, showed improved interfacial adhesion, mechanical properties, and gas permeability. The addition of POSS(epoxy)8 during film production can offer a simple strategy for producing high-performance biodegradable plastic packaging films.
Article
Food Science & Technology
Salman Shaikh, Mudasir Yaqoob, Poonam Aggarwal
Summary: For many years, conventional plastics have been widely used in packaging applications, especially in the food industry. However, their nondegradable nature has led to severe ecological problems. Biodegradable polymers have emerged as a promising alternative, offering environmental benefits and significant market potential for food packaging applications.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Khwanchat Promhuad, Danaya Phothisarattana, Yeyen Laorenza, Nattinee Bumbudsanpharoke, Nathdanai Harnkarnsujarit
Summary: Enhancing the antimicrobial functions of biodegradable polyesters by adding zinc oxide nanoparticles and optimizing the molecular orientation of the polymer can improve the mechanical properties of the material and produce sustainable active nanocomposite packaging.
Review
Materials Science, Multidisciplinary
Lijun Liu, Dan Chang, Chao Gao
Summary: This article reviews six functionalities of polymer nanocomposite fibers and summarizes fiber component selection and preparation methods. Additionally, commonly used polymers and nanomaterials, as well as various compounding strategies and spinning approaches, are introduced. The functional properties of different fibers are compared, and the prospective directions of research and application are discussed.
ADVANCED FIBER MATERIALS
(2023)
Article
Multidisciplinary Sciences
B. Poonkodi, M. Suguna Lakshmi, A. Tamilselvi, C. Sumathi Jones, K. Deepa, Sasikumar Pattabi, H. Bava Bakrudeen, K. Prabhu, Sung Chul Kim, M. S. Ranjith
Summary: This article describes the preparation and characterization of bio-nanocomposite films loaded with nanoclays and chitosan, which act as catalysts for maintaining the freshness and extending the shelf life of flowers, fruits, and vegetables. The results show that jasmine flower buds packed with the synthesized film can retain their freshness and fragrance for at least 5 days at room temperature.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2022)
Article
Polymer Science
M. Vishnuvarthanan, V. Ramji
Summary: This research describes the preparation and characterization of a carrageenan bio nanocomposite film mixed with natamycin and graphene nanoparticles. The addition of graphene improved the properties of the film, making it suitable for food packaging applications.
JOURNAL OF POLYMER RESEARCH
(2023)
Review
Chemistry, Multidisciplinary
Jingwen Wang, Xiaoshuai Han, Chunmei Zhang, Kunming Liu, Gaigai Duan
Summary: Food packaging is not just about preserving food, but also about keeping up with technological advances. New degradable packaging materials are becoming popular. Cellulose, a biodegradable material, has better degradability compared to traditional materials and is being introduced into the packaging industry.
Review
Food Science & Technology
Shima Jafarzadeh, Mehrdad Forough, Vahid Javan Kouzegaran, Masoumeh Zargar, Farhad Garavand, Maryam Azizi-Lalabadi, Mehdi Abdollahi, Seid Mahdi Jafari
Summary: This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains food quality and freshness while meeting biodegradability requirements. PNMs have gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. The review presents recent literature on the incorporation of PNMs into renewable materials for the development of advanced, environmentally friendly packaging technology. It also explores the effects of PNMs on the functionality of biopolymeric films and how smart packaging loaded with PNMs can improve food shelf life and reduce waste.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Pavel Pleva, Lucie Bartosova, Daniela Macalova, Ludmila Zalesakova, Jana Sedlarikova, Magda Janalikova
Summary: This study evaluated the biofilm formation on different polymer films and investigated the effect of antimicrobial compounds on biofilm formation. The results showed that certain polymer films had high biofilm formation ability, and the addition of antimicrobial compounds effectively reduced biofilm formation. Therefore, these films can be used to develop novel active food packaging to prevent biofilm formation and enhance food quality and safety.
Review
Polymer Science
Feng Wu, Manjusri Misra, Amar K. Mohanty
Summary: Biodegradable polymers have attracted significant attention due to their environmentally friendly compostability. However, challenges remain for their practical application in packaging, particularly in addressing gas/moisture barrier issues. Various strategies have been researched for decades to overcome these challenges, such as chain architecture tailoring, crystallinity, melt blending/multi-layer co-extrusion, nanotechnology, and surface coating. This review focuses on improving the oxygen/water vapor barrier properties of biodegradable polymers and discusses the limitations of current methods and potential solutions.
PROGRESS IN POLYMER SCIENCE
(2021)
Article
Chemistry, Physical
Meenakshi Talukdar, Oishik Nath, Pritam Deb
Summary: A 2D/2D g-C3N4@CuSe heterostructure based biodegradable film has been developed with excellent barrier properties and exceptional mechanical properties, showing potential for intelligent packaging applications. The reinforced layered structure within the polymer matrix enhances the film's performance by providing a torturous path for gas/water penetration, leading to active and outstanding barrier performance against foodborne pathogens.
APPLIED SURFACE SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Guang Yu, Yujia Cheng, Zhuohua Duan
Summary: With the rapid development of various industries, nanocomposite electrical insulating materials have become widely used due to their excellent physical and mechanical properties. These materials exhibit unique electrical, thermal, sound, light, and magnetic properties. This article introduces the effects of nanoparticles and the interaction mechanisms between nanoparticles and polymer matrix, and summarizes the impact of interfaces on composite materials and the current research status of nanocomposite dielectric materials in the electrical insulation field.
Article
Polymer Science
Benjamin Le Delliou, Olivier Vitrac, Mickael Castro, Stephane Bruzaud, Sandra Domenek
Summary: Melt blending of PHBV and PBSA was investigated, and it was found that they were immiscible. The crystallization rate of both materials increased in the blends, and the rigidity could be modulated by adding PBSA, while the elongation at break was governed by PHBV.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Review
Food Science & Technology
Peter Myintzaw, Amit K. Jaiswal, Swarna Jaiswal
Summary: This article discusses the global epidemiology of Campylobacteriosis, the importance of official control, and the relevance of food handlers and food safety. Consumers' food handling practices are the main risk factors for exposure to this foodborne illness.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Shubham Sharma, Swarna Jaiswal, Brendan Duffy, Amit K. Jaiswal
Summary: Foodborne pathogens can be transferred from contaminated food contact surfaces to food due to poor hygiene or biofilm formation. The ideal antimicrobial surface should prevent microbial attachment, kill microbes, or remove dead bacteria. Emerging technologies such as surface functionalization and high-intensity ultrasound show high potential for developing safe and inert food contact materials.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Shubham Sharma, Amit K. Jaiswal, Brendan Duffy, Swarna Jaiswal
Summary: This review article focuses on the challenges faced by the food processing industry regarding food contact surfaces, discussing relevant regulations provided by the European framework and exploring new approaches to tackle these challenges.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Energy & Fuels
Tanya Gupta, Mohit Kumar, S. N. Upadhyay, P. K. Mishra, Amit K. Jaiswal
Summary: The effect of pre-treatment of tender coconut fruit biomass powder with hot water on physico-chemical properties and thermal degradation behavior was investigated. Results showed that the pre-treatment improved the fuel characteristics and thermal degradation behavior of the biomass. The water extract also had the potential to be used as a feed-stock for biogas generation.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Prasad Chavan, Pallavi Sharma, Sajeev Rattan Sharma, Tarsem Chand Mittal, Amit K. Jaiswal
Summary: The use of non-thermal processing technologies, specifically ultrasound technology, has grown significantly in the food industry. Ultrasound processing improves food quality, destroys germs, and inactivates enzymes without affecting the quality of the food, reducing sensory and nutritional waste.
Article
Engineering, Chemical
Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Summary: The effect of operational parameters on the performance of a pearling drum was studied using response surface method and CCRD experimental design. Optimal levels of feed rate, drum speed, and concave clearance were determined to achieve maximum pearling efficiency and minimum grain damage.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Chemistry, Applied
Shubham Sharma, Megan Byrne, Kalpani Y. Perera, Brendan Duffy, Amit K. Jaiswal, Swarna Jaiswal
Summary: This study prepared PLA/PBAT composite blend films infused with TiO2 and different concentrations of cinnamon essential oil for cheese packaging. The films were evaluated for their optical, mechanical, chemical, thermal stability, water contact angle, and antibacterial properties, as well as their performance on cheese. The results showed that the thickness of the films increased with the concentration of cinnamon oil, as did the water contact angle and UV barrier properties. The PLA-PBAT-TiO2-7%Cinn film exhibited the most effective antibacterial activity against both S. aureus and E. coli. Additionally, the cheese packed in the PLA-PBAT-TiO2-7%Cinn film showed the least weight loss and enhanced antibacterial activity against E. coli during a 12-day storage period.
Review
Food Science & Technology
Dileswar Pradhan, Amit K. Jaiswal, Swarna Jaiswal
Summary: The food industry currently relies on non-biodegradable synthetic plastics for packaging, causing significant environmental pollution. Biodegradable nanocomposites using nanocellulose as a reinforcing material show promising potential for sustainable primary food packaging. Nanocellulose-based materials improve the mechanical and thermal properties of biopolymer matrices, resulting in better barrier and preservation properties for fruits, vegetables, and meat products. However, the lack of regulatory standards and legislation poses challenges for the commercial utilization of nanocellulose-based materials in food packaging.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal
Summary: Biopolymer-based packaging materials have gained significant interest worldwide due to their biodegradability, renewability, and biocompatibility. Various biopolymers, including starch, chitosan, carrageenan, and polylactic acid, have been studied for their potential use in food packaging. Reinforcement agents such as nanofillers and active agents enhance the properties of biopolymers for active and intelligent packaging applications. While certain biopolymer materials are already utilized in the packaging industry, there is a growing trend in their usage, leading to the implementation of legislations by various organizations. This review article discusses the challenges, possible solutions, and future trends in utilizing biopolymers for food packaging, emphasizing the need for further research and development.
Article
Engineering, Chemical
Raju Sasikumar, Irengbam Barun Mangang, Kambhampati Vivek, Amit K. Jaiswal
Summary: This study successfully retained the nutrients in red bell peppers using ultrasound-assisted thin-bed drying, and accurately predicted key variables in the drying process using an Artificial Neural Network model. The results demonstrate that the drying process does not significantly affect the vitamins and antioxidants in red bell peppers, making it a promising method with practical applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Editorial Material
Food Science & Technology
Amit K. Jaiswal
Review
Food Science & Technology
Prasad Chavan, Rahul Yadav, Pallavi Sharma, Amit K. Jaiswal
Summary: In this review, we comprehensively explored the applications of laser technology in food processing, including laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. We assessed the effectiveness of laser ablation for removing surface contaminants from food and highlighted the potential financial and safety implications of industrial-scale implementation. Laser-based microbial inactivation shows promise for reducing microbial load on food surfaces, but concerns remain about damage to fruit physio-characteristics. Laser-based packaging techniques offer eco-friendly alternatives to traditional methods and can extend the shelf life of perishable goods. Despite limitations, laser technology has great potential to revolutionize the food industry and further research should focus on optimizing laser equipment and addressing limitations to enhance its applications.
Review
Chemistry, Multidisciplinary
Kalpani Y. Y. Perera, Maille Hopkins, Amit K. K. Jaiswal, Swarna Jaiswal
Summary: Food packaging is of great importance for consumer satisfaction and prolonging the shelf life of food products. The emergence of novel food packaging materials, such as nanoclays, has gained attention due to the environmental pollution caused by plastic packaging and the need to reduce food waste. Nanoclays, including montmorillonite, halloysite, bentonite, Cloisite, and organically modified nanoclays, have been used to enhance the mechanical and barrier properties of food packaging materials and promote biodegradation. This article examines the development of nanoclay-based food packaging materials, focusing on bio-based polymers with nanoclay and analyzing their mechanical, barrier, and antibacterial characteristics. Additionally, it discusses the migration of nanoclays, toxicity levels, and relevant legislation.
JOURNAL OF NANOSTRUCTURE IN CHEMISTRY
(2023)
Article
Food Science & Technology
Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal
Summary: Eco-friendly antimicrobial food packaging materials are crucial for extending the shelf life of food, reducing waste, and maintaining quality. A newly developed packaging material for cheese incorporates nanoclay and clove essential oil into a matrix of sodium alginate and gelatin, providing controlled moisture, enhanced antimicrobial properties, and maintained quality. The material exhibited favorable chemical, physical, and biological properties, with increased antimicrobial activity and biodegradability within 45 days. Application trials showed that the packaging film effectively extended the shelf life of cheese while preserving its weight, pH, appearance, and inhibiting microbial growth.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
