Review
Chemistry, Applied
Josemar Gonsalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Sibele Santos Fernandes, Ailton Cesar Lemes, Guilherme da Cruz Silva, Stanislau Bogusz Junior, Henriette Monteiro Cordeiro de Azeredo, Luiz Henrique Capparelli Mattoso, Mariana Buranelo Egea
Summary: The use of carotenoids as food packaging materials offers advantages such as antioxidant and antimicrobial properties, as well as bioindication of food deterioration. Recovered carotenoids from food processing by-products can be used in the development of active food packaging materials to maintain food stability.
Article
Chemistry, Applied
Ruchir Priyadarshi, Hyun-Ji Kim, Jong-Whan Rhim
Summary: Sulfur nanoparticles embedded in calcium cross-linked alginate films improved the tensile and water vapor barrier properties, as well as increased UV barrier properties and hydrophobicity of the films. The nanocomposite film exhibited antimicrobial activity, with bacteriostatic effects against E. coli and highly bactericidal effects against L. monocytogenes.
FOOD HYDROCOLLOIDS
(2021)
Article
Agricultural Engineering
Ana Lazara Matos de Oliveira, Juliana Aparecida Correia Bento, Marilia Candido Fidelis, Matheus Cordasso Dias, Hanna Elisia Araujo de Barros, Caio Vinicius Lima Natarelli, Rafael Carvalho do Lago, Jorge Wanderson Barbosa, Paulo Cesar Ossani, Marcio Caliari, Manoel Soares Soares, Gustavo Henrique Denzin Tonoli, Elisangela Elena Nunes Carvalho, Marcelo Franco, Marcelo Angelo Cirillo, Eduardo Valerio de Barros Vilas Boas
Summary: The objective of this study was to develop biodegradable films produced from broken grains of rice, sorbitol, and pectin, and to evaluate the influence of pine, eucalyptus, and corn straw nanofibers on the properties of the films. The results showed that the addition of cellulose nanofibers increased the film opacity and decreased water vapor permeability and solubility. The nanofibers also improved the mechanical properties of the films, making them suitable for coating and food packaging applications.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Polymer Science
Enrique Javier Jimenez-Regalado, Carolina Caicedo, Abril Fonseca-Garcia, Claudia Cecilia Rivera-Vallejo, Rocio Yaneli Aguirre-Loredo
Summary: The use of starch and chitosan blends for producing biodegradable packaging materials has been explored, and the addition of chitosan has been found to enhance the physical, mechanical properties, as well as the water vapor barrier of the films. The composite films consisting of starch and chitosan are excellent choices for developing biodegradable packaging materials for the food industry.
Article
Materials Science, Multidisciplinary
Supachok Tanpichai, Kasidit Thongdonson, Anyaporn Boonmahitthisud
Summary: This study successfully fabricated thermoplastic starch nanocomposite films with chitin nanofibers extracted from shrimp-shell waste, and the addition of ChNFs significantly improved the physical, mechanical, and water resistance properties of the films. The results showed that the nanocomposite films had higher tensile stress and Young's modulus, better wettability and water resistance, and remained intact after being soaked in water. Furthermore, the developed coating effectively delayed the aging of food and extended the shelf life.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2023)
Article
Engineering, Chemical
Chenxi Wang, Chen Gong, Yang Qin, Yao Hu, Aiquan Jiao, Zhengyu Jin, Chao Qiu, Jinpeng Wang
Summary: Biopolymer packaging films are biodegradable and environmentally-friendly, yet their poor mechanical and barrier properties limit their application. By transforming natural biopolymers into nanoparticles through different treatments, significant functional properties can be achieved for applications in food packaging.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Jennifer P. Pinto, Oshin Jacintha D'souza, Vishram D. Hiremani, Nagarjuna Prakash Dalbanjan, S. K. Praveen Kumar, Shivayogi S. Narasagoudr, Saraswati P. Masti, Ravindra B. Chougale
Summary: The current study focuses on the fabrication of polysaccharide-based films containing chitosan-pullulan blend and taro starch. The addition of taro starch was found to improve the tensile strength and crystallinity of the films, while reducing their opacity. The films with added taro starch also exhibited higher thermal stability and increased hydrophobicity. Moreover, the developed films showed antimicrobial and antioxidant properties, making them suitable for active packaging materials in the food industry.
Article
Food Science & Technology
Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi
Summary: Food packaging is crucial for preserving food quality and addressing environmental concerns. New technologies using natural compounds offer potential for healthier, more sustainable packaging. Challenges include stability and sensitivity, but nano/microencapsulation improves these properties. Biodegradable materials are gaining attention as an alternative to conventional plastic packaging. Ultimately, combining encapsulated natural compounds with biodegradable packaging benefits food preservation, waste reduction, and freshness. This review discusses advances in biodegradable materials and nano/microencapsulated active agents in food packaging.
Review
Chemistry, Applied
Josemar Goncalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Murilo Alison Vigilato Rodrigues, Guilherme da Cruz Silva, Giovana Maria Navarro de Mendonca, Stanislau Bogusz Junior, Marcos David Ferreira, Mariana Buranelo Egea
Summary: Betalains are natural water-soluble pigments found in plants and mushrooms, with diverse bioactivities such as antioxidant and antimicrobial properties. They can be used to develop smart, active, and bioactive edible and biodegradable packaging for foods, improving shelf life and freshness indicators in food packaging.
Article
Chemistry, Physical
Yunxiao Wei, Ze'en Huang, Zuolong Yu, Chao Han, Cairong Yang
Summary: The study compared soybean protein isolate and its fractionated products, finding that 7S and 11S globulin films exhibited better performance at lower shear rates but were more difficult to uncover. The upper soybean residue film showed a significant increase in elongation at the break. Overall, this research provides a basis for the development and use of fractioned SPI products.
Article
Biochemistry & Molecular Biology
Luan Gustavo Santos, Gisele Fernanda Alves-Silva, Vilasia Guimaraes Martins
Summary: This study developed sodium alginate films loaded with Clitoria ternatea extract (CTE) and found that these films had high light barrier capacity and improved tensile strength. The incorporation of CTE improved the thermal stability of the materials and showed antibacterial action. These films showed good compatibility with foods and had color-changing potential, making them suitable for monitoring food freshness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Polymer Science
Paola Scarfato, Maria Luisa Graziano, Arianna Pietrosanto, Luciano Di Maio, Loredana Incarnato
Summary: This study aimed to use hazelnut perisperm as an antioxidant agent in the production of biodegradable polymeric films for active packaging. The results showed that the presence of hazelnut perisperm conferred significant antioxidant activity, extended the sealability temperature range, and decreased the stiffness and mechanical strength of the films while increasing their ductility.
Article
Polymer Science
Antonio Barbato, Annalisa Apicella, Francesca Malvano, Paola Scarfato, Loredana Incarnato
Summary: Polyvinyl alcohol (PVOH) is a material with excellent gas-barrier properties and is widely used as a biodegradable, high-barrier coating on food packaging films. However, its sensitivity to water limits its applications with fresh foods and in high-humidity conditions. This study extensively characterizes the water vapor and oxygen permeability of high-barrier biodegradable films with PVOH/PLA + wax double coatings. A mathematical model is applied to predict the permeability of the multilayer films under varying humidity conditions. The results show that the PLA + wax coating effectively hampers the permeation of water molecules, reduces PVOH swelling, and provides UV-shielding abilities. Additionally, the double-coated films are suitable for preserving foods under modified atmospheres.
Review
Food Science & Technology
Kalpani Y. Perera, Shubham Sharma, Dileswar Pradhan, Amit K. Jaiswal, Swarna Jaiswal
Summary: Food contact materials play a crucial role in food quality and safety. Plastic packaging, while widely used, has negative environmental impacts, prompting research into alternative materials like seaweed polysaccharides. Despite the promising characteristics of seaweed polysaccharides, there are still limitations that require further study for improvement.
Article
Engineering, Environmental
S. Mohan, T. G. Unnikrishnan, Umang Dubey, M. Ramesh, K. Panneerselvam
Summary: Antimicrobial and biodegradable film-forming biopolymers, such as chitosan combined with Mustard oil, show great potential for applications in food packaging. The inclusion of Mustard oil improves the physical, mechanical, thermal, antibacterial, and antioxidant properties of the film. Additionally, the composite films demonstrate good soil biodegradation, making them environmentally friendly.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Review
Biochemistry & Molecular Biology
Swarup Roy, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan, Jong-Whan Rhim
Summary: Consumers are increasingly interested in natural antimicrobials and antioxidants in food processing and packaging. Grapefruit seed extract (GSE) has been widely accepted and found effective in food as an antimicrobial and coating material. This review provides an up-to-date overview of GSE-based packaging, including its extraction methods, manufacturing processes, physical properties, and food preservation applications.
Article
Agronomy
Jialiang Liu, Wanli Zhang, Meijiao Hu, Yonggui Pan, Yueming Jiang, Zhengke Zhang, Guoxiang Jiang
Summary: This study investigates the interplay between melatonin and nitric oxide (NO) in relation to cold stress tolerance in litchi fruit. The results show that melatonin triggers NO accumulation by activating nitric oxide synthase (NOS) and nitrate reductase (NR) in refrigerated litchi fruit, improving cold tolerance. Melatonin also reduces reactive oxygen species (ROS) accumulation and increases antioxidant activity, protecting membrane integrity. However, the effect of melatonin is partially counteracted by the NO scavenger cPTIO.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Bangdi Liu, Qi Xin, Min Zhang, Jianhu Chen, Qingchen Lu, Xinqun Zhou, Xiangxin Li, Wanli Zhang, Wei Feng, Haisheng Pei, Jing Sun
Summary: This paper summarized the physiological changes and mechanisms of mango during postharvest ripening, including sugar and acid changes, pigment synthesis and accumulation, and aroma formation and accumulation. The action principles of commonly used physical, chemical, and biological technologies in the regulation of mango postharvest ripening were emphatically expounded. The shortcomings of the existing mango postharvest ripening regulation technology and physiological mechanism research were analyzed.
Article
Chemistry, Physical
Wanli Zhang, Swarup Roy, Elham Assadpour, Xinli Cong, Seid Mahdi Jafari
Summary: There is a growing interest in the development of degradable and biopolymeric food packaging films (BFPFs) based on green ingredients and strategies due to their biocompatibility, sustainability, and renewable nature of bio-materials. Green cross-linking technology, especially using citric acid (CA) as a natural green cross-linker, has been found to effectively improve the performance of BFPFs and enhance their food preservation capacity. The cross-linking of CA with different biopolymer molecules depends on factors such as CA content, reaction state, temperature, and pH.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Engineering, Biomedical
Xin Li, Seid Mahdi Jafari, Feibai Zhou, Hui Hong, Xin Jia, Xiaohong Mei, Guohua Hou, Yu Yuan, Bin Liu, Shanan Chen, Yifu Gong, Huiling Yan, Ruxin Chang, Jiayin Zhang, Fazheng Ren, Yuan Li
Summary: Nanocarriers with different physical properties were prepared to study their impact on endocytosis mechanisms, internalization pathways, transport efficiency, and bioavailability. Nanospheres were mainly internalized via clathrin-mediated endocytosis, while macropinocytosis was the primary pathway for nanotubes. Nanotubes showed the ability to overcome multi-drug resistance and open intercellular tight-junctions for transport into blood circulation. The bioavailability of hydrophobic bioactive mangiferin was improved by nanocarriers, with the highest bioavailability observed for cross-linked short nanotubes. Furthermore, Mgf-loaded CSNT showed excellent therapeutic efficiency for diabetes intervention.
Review
Food Science & Technology
Wanli Zhang, Swarup Roy, Jong-Whan Rhim
Summary: This review summarizes the latest developments in the design, fabrication, and application of Cu-based nanofillers in biopolymer-based functional packaging films, discussing their effects on film properties and potential applications in fresh food preservation. The study found that the addition of Cu-based nanoparticles improved film properties and extended the shelf life of fresh foods. However, research on the migration characteristics and safety of copper-based nanoparticle food packaging films in bio-based films is limited.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
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)
Review
Food Science & Technology
Fatemeh Rafieian, Reza Amani, Atefe Rezaei, Asli Can Karaca, Seid Mahdi Jafari
Summary: Fennel, a hardy and perennial herb, has become widespread worldwide and is used as a medicinal and culinary herb. It has shown various pharmacological activities including antibacterial, antifungal, antiviral, antioxidant, anti-inflammatory, antimutagenic, antinociceptive, hepatoprotective, bronchodilatory, and memory-enhancing activities. It has also been effective in infantile colic, dysmenorrhea, polycystic ovarian syndrome, and milk production. This review aims to summarize recent research on the chemical composition, functional properties, and toxicology of fennel, and identify gaps in the literature for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Tolulope Joshua Ashaolu, Mohammad Zarei, Himani Agrawal, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: Plant protein components contribute positively to human well-being as they modulate immune status. This study aimed to search for relevant information on plant-based immunomodulatory peptides over the past three decades. The core of immunomodulation and types of immunomodulatory agents, as well as the production and mechanisms of plant-based immunomodulatory peptides, were discussed. Applications and challenges associated with these peptides were also addressed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra, M. M. Chayan Mahmud, Elham Assadpour, Ren-You Gan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: Microfluidics and nanofluidics techniques show great potential in encapsulating bioactive compounds in various industries. They offer advantages such as improved stability, bioavailability, and solubility of bioactives, along with controlled release and protection against degradation. However, further studies are needed to fully explore the potential efficacy of these techniques in food processing and encapsulation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: This review discusses the correlation between sourdough and high-throughput meta-omics strategies, as well as the importance of sourdough in food biotechnology. The use of foodOmics provides insights into the microbial metabolome of sourdough and its effects on the techno-nutritional potentials of baked goods, such as their nutritional, textural, and sensorial properties, as well as their mold-free shelf-life.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Wanli Zhang, Alireza Sadeghi, Asli Can Karaca, Jiachao Zhang, Seid Mahdi Jafari
Summary: This review explores the relationship between probiotics and colonic diseases, discussing their mechanisms of action and current strategies for targeted delivery to the colon. The focus of the article is on the use of carbohydrates, such as alginate, chitosan, pectin, and other carbohydrates, for probiotic colon-targeted delivery applications. Carbohydrates can undergo hydrolysis at the colonic site, allowing their oligosaccharides to function as prebiotics or as direct functional polysaccharides with beneficial effects. Furthermore, the development of multilayer self-assembled coatings using different carbohydrates enables the creation of enhanced delivery systems. Additionally, chemical modifications of carbohydrates, such as for adhesion and sensitivity, can be implemented to achieve more customized delivery of PRO.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Yiqin Zhang, Wanli Zhang, Hongxuan Wang, Chang Shu, Luyao Chen, Jiankang Cao, Weibo Jiang
Summary: Water loss and microbial infection are the main causes of postharvest fruit and vegetable loss. Regulating phenylpropane-related metabolic pathways can accelerate wound healing. The combination treatment of chlorogenic acid and sodium alginate coating effectively reduced weight loss and disease index, enhanced texture of healing tissues, and maintained cell membrane integrity in pears. Chlorogenic acid increased the content of beneficial compounds and stimulated phenylpropanoid metabolism, promoting wound healing and maintaining fruit quality.
Article
Food Science & Technology
Wanli Zhang, Maryam Azizi-Lalabadi, Swarup Roy, Shamimeh Azimi Salim, Roberto Castro-Munoz, Seid Mahdi Jafari
Summary: The increasing interest in biodegradable, biocompatible, sustainable, and renewable biomaterials has led to the development of biopolymeric food packaging films (BFPFs) with green ingredients and strategies. This article discusses the use of Maillard reaction as a promising approach to enhance the performance of degradable BFPFs by modifying or combining biopolymer molecules with additives. The study highlights that Maillard reaction can improve the properties of BFPFs through effective cross-linking and provide functional additives with antibacterial and antioxidant activities. Rating: 8/10.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
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)
