Article
Biochemistry & Molecular Biology
Jingwen Chen, Yinxuan Li, Wenzheng Shi, Hui Zheng, Li Wang, Li Li
Summary: The study aimed to develop an active biodegradable bilayer film with encapsulated active compounds for enhanced antibacterial and antioxidant activities. The bilayer film showed higher release efficiency in sea bass and ethanol, exhibiting strong antibacterial and antioxidant activities.
Article
Biochemistry & Molecular Biology
Menglin Chen, Xiaoran Yan, Meng Cheng, Peixin Zhao, Yirong Wang, Rongfei Zhang, Xiangyou Wang, Juan Wang, Mengmeng Chen
Summary: This study developed a composite bilayer film based on corn starch/poly lactic acid, with the addition of eucalyptus essential oil microcapsules in the inner layer improving its properties, enhancing antioxidant and antibacterial capabilities, and effectively extending the shelf life of foods like Agaricus bisporus.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Xin-Jie Loke, Chao-Kai Chang, Chih-Yao Hou, Kuan-Chen Cheng, Chang-Wei Hsieh
Summary: The study developed an antimicrobial active packaging using COL as carrier, which effectively prolonged the shelf life of tilapia fillets and maintained good quality during storage.
Article
Food Science & Technology
Yi Liu, Yi Kai, Hongshun Yang
Summary: Effective preservative strategies using biodegradable active films have gained attention for extending the shelf-life of fish products during chilled storage. This study aimed to develop fish gelatin/chitosan-based films loaded with nanoemulsified alpha-tocopherol and thyme essential oil, and evaluate their effectiveness in inhibiting fish quality deterioration. The nanoemulsions showed good compatibility with the film matrix, resulting in compact and smooth surface morphology. The active films altered the chemical structure and inhibited the production of undesirable metabolites, such as organic acids and putrescine, during fish storage. Combination of nanoemulsified alpha-tocopherol and thyme essential oil extended the fish shelf-life to 15 days.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Kubra Ertan, Asli Celebioglu, Rimi Chowdhury, Gulum Sumnu, Serpil Sahin, Craig Altier, Tamer Uyar
Summary: In this study, the inclusion complexes of carvacrol with gamma-cyclodextrin were incorporated into gelatin/pullulan nanofibers to improve their stability and antimicrobial properties in food packaging systems. The inclusion complexes significantly reduced the loss of carvacrol during electrospinning and improved its storage stability. Furthermore, the inclusion complexes displayed excellent antioxidant performance in food packaging applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Joanna Tkaczewska, Ewelina Jamroz, Miroslaw Kasprzak, Marzena Zajac, Paulina Pajak, Wiktoria Grzebieniarz, Nikola Nowak, Leslaw Juszczak
Summary: This study is the first to prepare coatings using gelatin extract obtained from carp skins enriched with dry herbs, and evaluate their mechanical properties and preservative effects. The results showed that coatings with the addition of rosemary had the best strength-related parameters and effectively inhibited the formation of biogenic amines and slowed down microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Maoyun Li, Xiaoqin Luo, Ruixue Zhu, Kai Zhong, Wenyi Ran, Yanping Wu, Hong Gao
Summary: The study successfully prepared a novel chitosan/sodium alginate/inclusion complex film and demonstrated its good thermal stability, hydrophilicity, UV blocking capability, as well as antibacterial and antioxidant activities. When used for packaging fried meatballs, the film effectively reduced lipid oxidation and microbial growth.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Ya Song, Feng Zhang, Ruishi Yu, Huayan Zheng, Pengkai Wang
Summary: Pectin and starch crystals were modified with ethyl gallate and octadecyl-trimethoxysilane, respectively, to improve the properties of gelatin-based films. Acylated pectin and alkylated starch crystals were used as bioactive reagents and hydrophobic enhancers. The resulting composite films exhibited enhanced physical properties and showed antioxidant and antibacterial activities. Additionally, these active coatings effectively inhibited lipid oxidation and improved the texture of golden pomfret fillets during storage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Motahare Pirnia, Khatereh Shirani, Farideh Tabatabaee Yazdi, Seyed Ali Moratazavi, Mohebbat Mohebbi
Summary: In this study, a bio-based bilayer edible film made of gelatin and frankincense was prepared, and the properties of the film were investigated by incorporating different concentrations of ascorbic acid and hyssopus officinalis essential oil. The results showed that the addition of hyssopus officinalis significantly altered the color and brightness of the film, and the hydrophobic nature of hyssopus officinalis improved the water contact angle and water vapor permeability of the film.
Article
Food Science & Technology
Haiying Cui, Yiwei Wang, Changzhu Li, Xiaochen Chen, Lin Lin
Summary: The study developed an antibacterial packaging material by incorporating methyl-beta-cyclodextrin/Satureja montana L. essential oil inclusion complexes into soy soluble polysaccharide hydrogel. The results showed that the hydrogel had a more compact structure and improved hardness and antibacterial activity with the addition of the complexes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Shun-Hsien Chang, Ying-Ju Chen, Hsiang-Jung Tseng, Hsin- Hsiao, Huey-Jine Chai, Kuo-Chung Shang, Chorng-Liang Pan, Guo-Jane Tsai
Summary: The study demonstrated that covering grouper fillets with 0.5% chitosan-PLA film can significantly prolong the shelf life of the fillets, suppress the growth of various microbes, and maintain the freshness of the fillets, showing promising potential for preservation of refrigerated fish.
Article
Materials Science, Characterization & Testing
Razieh Niazmand, Bibi Marzieh Razavizadeh
Summary: In this study, PE films with antimicrobial ferula asafoetida leaf and gum extract/beta-cyclodextrin (BCD) inclusion complexes were developed to achieve controlled release of active compounds. The films incorporated with gum extract/BCD inclusion complexes (Gum-BCD) showed better properties compared to films with leaf extract/BCD inclusion complexes (Leaf-BCD). Inclusion of bioactive compounds in BCD resulted in sustained release of compounds and prevented the release of certain compounds in simulant.
Article
Food Science & Technology
Farzaneh Izadi, Mohammadreza Pajohi-Alamoti, Aryou Emamifar, Alireza Nourian
Summary: Encapsulation of Thymus daenensis essential oil with beta-cyclodextrin and incorporation of silver nanoparticles into polylactic acid films can extend the shelf life of ground beef and inhibit microbial growth.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Gaojie Song, Sheng Lin, Yuesheng Wu, Jiaping Shen, Jiulin Wu, Wenjin Zhu, Shuna Yu, Jianhua Li, Shaoyun Wang
Summary: A gelatin-based film with high antioxidative and antibacterial activity, free of emulsifiers, was developed. The addition of TEMPO oxidized cellulose nanofibers (TCNFs) improved the tensile strength and elongation at break of the gelatin film. The composite film with 20 mg of epigallocatechin gallate (EGCG) and 500 mg of carvacrol (CAR) exhibited a higher elongation at break of 61.25% compared to the gelatin film (28.73%). EGCG and CAR enhanced the UV barrier performance and showed synergistic effects on scavenging free radicals and inhibiting bacterial growth. The film also demonstrated excellent preservation properties in fish fillets.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Multidisciplinary Sciences
Ali Salem, Mourad Jridi, Ola Abdelhedi, Nahed Fakhfakh, Moncef Nasri, Frederic Debeaufort, Nacim Zouari
Summary: The study examined the physical and functional properties of gelatin-based films enriched with organic extracts from Lepidium sativum seeds, finding that films enriched with LSE3 showed high antioxidant potential and stability in preserving cheese during chilled storage. Wrapping cheese with gelatin-based film enriched with LSE3 reduced syneresis, stabilized color, peroxidation, bacteria growth, and minimized changes in texture parameters. Overall, the enriched gelatin film proves to be an effective active packaging material for maintaining cheese quality.
