Search Results (992)

To improve the postharvest preservation of cherry tomatoes and combat pathogenic, both bacterial and fungal contamination (particularly Alternaria alternata), a novel biodegradable coating was developed based on a water-in-water (W/W) Pickering emulsion system. The emulsion was stabilized by L. plantarum (Lactobacillus plantarum), with maltodextrin (MD) as the dispersed phase and hydroxypropyl methylcellulose (HPMC) as the continuous phase. Characterization of emulsions at varying concentrations revealed that the optimized W/W-PL^8 film exhibited superior stability, smooth morphology, and low water vapor permeability (WVP = 220.437 g/(m²·24 h)), making it a promising candidate for fruit and vegetable preservation. Furthermore, the coating demonstrated strong antioxidant activity, with scavenging rates of 58.99% (ABTS) and 94.23% (DPPH), along with potent antimicrobial effects, showing inhibition rates of 12.8% against Escherichia coli and 23.7% against Staphylococcus aureus. Applied to cherry tomatoes, the W/W-PL^8 coating significantly reduced respiration rates, minimized decay incidence, and maintained nutritional quality during storage. Remarkably, the coating successfully controlled Alternaria alternata contamination, enhancing the storage duration of cherry tomatoes. These findings highlight the potential of W/W-PL^8 as an eco-friendly and functional packaging material for fresh produce preservation. Full article

In recent years, active packaging has become a focal point of research and development in the food industry, driven by increasing consumer demand for safe, high-quality, and sustainable food products. In this work, solvent casting processed an active antibacterial multicomponent film based on hydroxypropyl methylcellulose incorporated with ferulic acid and chitin nanofibers. The influences of ferulic acid and different content of chitin nanofibers on the structure, thermal, mechanical, and water vapor stability and antioxidant and antibacterial efficiency of films were studied. It was shown that the inclusion of only ferulic acid did not significantly influence the mechanical, water vapor, and thermal stability of films. In addition, films containing only ferulic acid did not display antibacterial activity. The optimal concentration of chitin nanofibers in hydroxypropyl methylcellulose–ferulic acid films was 5 wt%, providing a tensile strength of 15 MPa, plasticity of 52%, and water vapor permeability of 0.94 × 10⁻⁹ g/m s Pa. With further increase of chitin nanofibers content, films with layered and discontinuous phases are obtained, which negatively influence tensile strength and water vapor permeability. Moreover, only films containing both ferulic acid and chitin nanofibers demonstrated antibacterial activity toward E. coli and S. aureus, suggesting that the presence of fibers allows easier release of ferulic acid from the matrix. These results imply that the investigated three-component systems have potential applicability as sustainable active food packaging materials. Full article

In this study, a composite film with dual antioxidant and antibacterial properties was prepared by combining 2% chitosan and 7% gelatin (2:1, w:w), with D-carvone (0–4%) as the primary active component. The effect of D-carvone content on the performance of the composite films was systematically investigated. The results showed that adding 1% D-carvone increased the water contact angle by 28%, increased the elongation at break by 35%, and decreased the WVTR by 18%. FTIR and SEM confirmed that ≤2% D-carvone uniformly bonded with the substrate through hydrogen bonds, and the film was dense and non-porous. In addition, the DPPH scavenging rate of the 1–2% D-carvone composite film increased to about 30–40%, and the ABTS⁺ scavenging rate increased to about 35–40%; the antibacterial effect on Escherichia coli and Staphylococcus aureus increased by more than 70%. However, when the addition amount was too high (exceeding 2%), the composite film became agglomerated, microporous, and phase-separated, affecting the film performance, and due to its own taste, it reduced the sensory quality of the noodles. Comprehensively, the composites showed better performance when the content of D-carvone was 1–2% and also the best effect for freshness preservation in Xinjiang ramen. This study provides a broad application prospect for natural terpene compound-based composite films in the field of high-moisture, multi-fat food preservation, and provides a theoretical basis and practical guidance for the development of efficient and safe food packaging materials. In the future, the composite film can be further optimized, and the effect of flavor can be further explored to meet the needs of different food preservation methods. Full article

This study systematically investigated the oxidation of chitosan using the TEMPO/NaClO/NaBr catalytic system under varying experimental conditions, namely temperature, reaction time, and pH, in order to optimize the oxidation process. Response surface methodology (RSM) was employed to determine the optimal parameters for maximizing the efficiency of the reaction. The structural modifications to the chitosan following oxidation were confirmed using Fourier-transform infrared spectroscopy (FTIR), alongside additional analytical techniques, which validated the successful introduction of carbonyl and carboxyl functional groups. Solvent-cast films were prepared from both native and oxidized chitosan in order to evaluate their functional performance. The antibacterial activity of these films was assessed against Gram-negative (Salmonella) and Gram-positive (Streptococcus faecalis) bacterial strains. The oxidized chitosan films exhibited significantly enhanced antibacterial effects, particularly at shorter incubation periods. In addition, antioxidant activity was evaluated using DPPH radical scavenging and ferrous ion chelation assays, which both revealed a marked improvement in radical scavenging ability and metal ion binding capacity in oxidized chitosan. These findings confirm that TEMPO-mediated oxidation effectively enhances the physicochemical and bioactive properties of chitosan, highlighting its potential for biomedical and environmental applications. Full article

The quality effects of spectral irradiance conditions during papaya (Carica papaya L.) drying were investigated using three different dryers: a solar dryer with dynamic irradiance control (SDIC), a cylindrical solar dryer (CSD), and a solar simulator dryer (SSD). This study builds upon previous PDLC film applications in solar drying by specifically examining its impact on phytochemical preservation and color degradation, addressing gaps in spectral-specific effects on food quality parameters. The drying conditions were as follows: a temperature of 50 °C for each method, 700 w/m² for both SDIC and solar simulator dryers (SSD), and full solar irradiance for the cylindrical solar dryer (CSD). The cylindrical solar dryer exhibited 210 min of drying time due to higher solar irradiance than SDIC (300 min), while SSD lasted 180 min. Drying rates were highest for CSD (0.056 g H₂O/g d.m. min⁻¹), followed by SDIC (0.027 g H₂O/g d.m. min⁻¹). Color analysis revealed that CSD resulted in the most significant color degradation, followed by SSD and SDIC. This was attributed to the varying spectral composition of radiation in each method. The CSD, with a full solar spectrum, including higher UV and visible radiation, induced more pronounced color changes than SDIC, which received lower intensity radiation in these ranges. Chemical analyses showed that SSD samples had the highest antioxidant activity (1432.91 µmol TE/g dw by ABTS) and phenolic content (58.92 mg GAE/100 g), suggesting simulated conditions may better preserve certain phytochemicals. SDIC maintained better carotenoid-related color parameters while showing intermediate antioxidant levels (1084.09 µmol TE/g dw). These results demonstrate that irradiance control significantly impacts drying efficiency and quality parameters. Full article

This study examined three innovative ‘light-converting films’ that convert green light (−23%) into red light (+8%; Red film), ultraviolet light (−80%) into blue light (+9%; Blue film), and green light (−5.7%) into red light (+4%; Pink film) but also ultraviolet light (−76%) into blue light (+5.6%; Pink film). These films were used for growing blueberry plants under cover under controlled tunnel conditions (27.3 ± 11.7 °C, 51.9 ± 21.6% RH). The use of Red film led to increases in the total plant biomass (+54.2%), and Red and Pink films enhanced the leaf thickness (+17.1% and +14.4%, respectively) as compared to the control (a transparent polyethylene film). No differences in the photosynthetic rate (P_n) were observed at the flowering stage, but a decrease (−25.9%) was observed in plants grown under the Pink film during the green fruit stage. The plants grown under Blue film boosted flower production, leading to +86.8% increase in the total yield. The Blue film improved the total phenolic content (+15.2%) in the fruit, and a +25.3% greater total antioxidant capacity was observed in fruit grown under Pink film. Freshly harvested blueberries were subjected to postharvest experiments (4 °C; in dark conditions; 90–95% RH). The results suggest the importance of Red film in enhancing plant biomass and Red and Blue films in improving fruit yield and maintaining nutraceutical postharvest quality in blueberry fruit. Full article

This study investigates the combined use of electron beam irradiation (EBI) and nanotechnology to develop improved food packaging films. EBI, commonly applied for sterilization, can alter polymer microstructure, while irradiated cellulose nanocrystals (CNCs) offer enhanced functionality when incorporated into biopolymer matrices. Here, CNCs were irradiated with doses up to 50 kGy, leading to the formation of carboxyl and aldehyde groups, confirmed by FTIR analysis, as a consequence of the initial formation of free radicals and peroxides that may subsist in that original form or be converted into various carbonyl groups. Flexible films were obtained by incorporating pristine and EB-irradiated CNCs in an internal mixer, using minute amounts of poly(ethylene oxide) (PEO) to facilitate the dispersion of the filler within the polymer matrix. The resulting PLA/PEO/CNC films were evaluated for their mechanical, thermal, barrier, and antioxidant properties. The results showed that structural modifications of CNCs led to significant enhancements in the performance of the composite films, including a 30% improvement in water barrier properties and a 50% increase in antioxidant activity. These findings underscore the potential of irradiated CNCs as effective additives in biopolymer-based active packaging, offering a sustainable approach to reduce dependence on synthetic preservatives and potentially extend the shelf life of food products. Full article

Singlet oxygen (¹O₂) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of ¹O₂ in food systems, this review presents an overview of recent studies on the formation mechanisms of ¹O₂, the damage mechanisms of ¹O₂ on food, the self-protective mechanisms in food against ¹O₂, and the applications of ¹O₂ in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, ¹O₂ is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove ¹O₂ through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of ¹O₂ and its oxidative effects on food still requires further research. It could be feasible that ¹O₂ will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by ¹O₂. Full article

Increased market demand for plant herbs has prompted growers to ensure a continuous and assured supply of superior nutritional quality over the years. Apart from the nutritional value, culinary herbs contain phytochemical benefits that can improve human health. However, a significant amount of research has focused on enhancing yield, frequently overlooking the impact of production practices on the antioxidant and phytonutritional content of the produce. Thus, the study aimed to evaluate the yield, phytonutrients, and essential mineral profiling in selected aromatic herbs and their intricate role in nutritional quality when grown under different production systems. Five selected aromatic herbs (coriander, rocket, fennel, basil, and moss-curled parsley) were evaluated at harvest when grown under three production systems: in a gravel-film technique (GFT) hydroponic system and in soil, both under the 40% white shade-net structure, as well as in a soilless medium using sawdust under a non-temperature-controlled plastic tunnel (NTC). The phytonutritional quality properties (total phenolic, flavonoids, β-carotene-linoleic acid, and condensed tannins contents) as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) were assessed using spectrophotometry, while vitamin C and β-carotene were analyzed using HPLC-PDA, and leaf mineral content was evaluated using ICP-OES (Inductively Coupled Plasma Optical Emission Spectrometry). The results show that the health benefits vary greatly owing to the particular culinary herb. The fresh leaf mass (yield) of coriander, parsley, and rocket was not significantly affected by the production system, whereas basil was high in soil cultivation, followed by GFT. Fennel had a high yield in the GFT system compared to in-soil and in-soilless cultivation. The highest levels of vitamin C were found in basil leaves grown in GFT and in soil compared to the soilless medium. The amount of total phenolic and flavonoid compounds, β-carotene, β-carotene-linoleic acid, and DPPH, were considerably high in soil cultivation, except on condensed tannins compared to the GFT and soilless medium, which could be a result of Photosynthetic Active Radiation (PAR) values (683 μmol/m²/s) and not favoring the accumulation of tannins. Overall, the mineral content was greatly influenced by the production system. Leaf calcium and magnesium contents were highly accumulated in rockets grown in the soilless medium and the GFT hydroponic system. The results have highlighted that growing environmental conditions significantly impact the accumulation of health-promoting phytonutrients in aromatic herbs. Some have positive ramifications, while others have negative ramifications. As a result, growers should prioritize in-soil production systems over GFT (under the shade-net) and soilless cultivation (under NTC) to produce aromatic herbs to improve the functional benefits and customer health. Full article

Fruit and vegetable production is often impacted by microbial pathogens that compromise the quality of produce and lead to significant economic losses at the postharvest stages. Due to their efficacy, agrochemicals are widely applied in disease management; nevertheless, this practice has led to the appearance of microbial strains resistant to these types of agrochemicals. Additionally, there is growing concern among consumers about the presence of these chemical residues in fruits and the negative impacts they cause on multiple ecosystems. In response, there is a growing need for safe, effective, green, and sustainable disease control technologies. Bionanocomposites, with their unique ability to combine nanomaterials and biopolymers that have attractive properties, represents a promising alternative for postharvest disease control. These technologies allow for the development of functional coatings and films with antimicrobial, antioxidant, and barrier properties, which are critical for extending shelf life and preserving fruit quality. Recent advances have demonstrated that integrating nanoparticles, such as ZnO, TiO₂, Ag, and chitosan-based nanosystems, into biopolymeric matrices, like alginate, pectin, starch, or cellulose, can enhance mechanical strength, regulate gas exchange, and control the release of active agents. This review presents systematized information that is focused on the creation of coatings and films based on bionanocomposites for the management of disease in fruits and vegetables. It also discusses the use of diverse biopolymers and nanomaterials and their impact on the quality and shelf life of fruits and vegetables. Full article

Spice by-products, often discarded as waste, represent an untapped resource for sustainable packaging solutions due to their unique, multifunctional, and bioactive profiles. Unlike typical plant residues, these materials retain diverse phytochemicals—including phenolics, polysaccharides, and other compounds, such as essential oils and vitamins—that exhibit controlled release antimicrobial and antioxidant effects with environmental responsiveness to pH, humidity, and temperature changes. Their distinctive advantage is in preserving volatile bioactives, demonstrating enzyme-inhibiting properties, and maintaining thermal stability during processing. This review encompasses a comprehensive characterization of phytochemicals, an assessment of the re-utilization pathway from waste to active materials, and an investigation of processing methods for transforming by-products into films, coatings, and nanoemulsions through green extraction and packaging film development technologies. It also involves the evaluation of their mechanical strength, barrier performance, controlled release mechanism behavior, and effectiveness of food preservation. Key findings demonstrate that ginger and onion residues significantly enhance antioxidant and antimicrobial properties due to high phenolic acid and sulfur-containing compound concentrations, while cinnamon and garlic waste effectively improve mechanical strength and barrier attributes owing to their dense fiber matrix and bioactive aldehyde content. However, re-using these residues faces challenges, including the long-term storage stability of certain bioactive compounds, mechanical durability during scale-up, natural variability that affects standardization, and cost competitiveness with conventional packaging. Innovative solutions, including encapsulation, nano-reinforcement strategies, intelligent polymeric systems, and agro-biorefinery approaches, show promise for overcoming these barriers. By utilizing these spice by-products, the packaging industry can advance toward a circular bio-economy, depending less on traditional plastics and promoting environmental sustainability in light of growing global population and urbanization trends. Full article

This work presents a comprehensive evaluation of the heat-sealability of films developed from chañar brea gum (CBG), a biopolymer with potential for packaging applications. Heat sealability is a critical property in the packaging industry, as it directly determines the integrity and functionality of the final product. The films were prepared by the 10% casting method with the addition of glycerin, and heat sealing was performed at 140 °C using a heat sealer. Heat sealing was performed on 2 cm × 10 cm strips of chañar gum in the horizontal (CBG-H) and vertical (CBG-V) directions. This study employs a joint determination to explore the fundamental properties of the films, including proximate analysis, antioxidant capacity, FTIR, DSC, TGA-DTGA, XRD, mechanical testing, water vapor permeability, sorption, and biodegradability. By integrating the results of all these determinations, this study seeks to evaluate and explain the “intimate relationships”—i.e., the complex interconnections among the molecular structure, composition, thermal behavior, mechanical properties, and barrier properties of channier gum films—and how these fundamental properties dictate and control their heat sealability. The thermal stability of CBG is up to 200 °C, with a melting point of 152.48 °C. The interstrand spacing was very similar at 4.88 nm for CBG and 4.66 nm for CBG-H. The SEM images of the heat seal show rounded shapes on the surface, while in the cross section, it is homogeneous and almost without gaps. The WVP decreased from 1.7 to 0.37 for CBG and CBG-H, respectively. The Young’s modulus decreased from 132 MPa for CBG to 96.5 MPa for CBG-H. The heat sealability is 656 N/m, with a biodegradability of 4 days. This comprehensive approach is crucial for optimizing the sealing process and designing functional and efficient biodegradable packages. Full article

The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% w/w), pectin extracted from passion fruit (1% w/w), inverted sugar (1% w/w), and sucrose (1% w/w), incorporating hydroalcoholic extracts from jatoba stem bark (X₁) and pods (X₂) at concentrations ranging from 0 to 1% (w/w). The films were characterized in terms of their functional, physical, chemical, structural, and degradation properties. The formulation that showed the best performance, referred to as the optimized formulation (FO), contained 0.5% X₁ and 0.5% X₂, presenting a high phenolic compound content (8.80 mg GAE/g), strong antioxidant activity as determined by the DPPH method (75.28%) and FRAP assay (6.02 mmol FeSO₄/g), good thermal stability (350 °C), and a high soil degradation rate (83.47% in 15 days). These results indicate that the FO film has potential application as a primary packaging material with antioxidant function for oxidation-sensitive foods, meeting the demand for biodegradable and environmentally sustainable solutions in the food industry. Full article

In this study, aligned with the principles of the circular economy and sustainability, novel eugenol@natural zeolite (EG@NZ) and citral@natural zeolite (CT@NZ) nanohybrids were developed. These nanohybrids were successfully incorporated into a pork gelatin (Gel)/glycerol (Gl) composite matrix using an extrusion–compression molding method to produce innovative active packaging films: Gel/Gl/xEG@NZ (where x = 5, 10, and 15%wt.) and Gel/Gl/xCT@NZ (where x = 5 and 10%wt.). All films exhibited zero oxygen barrier properties. Release kinetic studies showed that both EG@NZ and CT@NZ nanohybrids adsorbed up to 58%wt. of their respective active compounds. However, EG@NZ exhibited a slow and nearly complete release of eugenol, whereas CT@NZ released approximately half of its citral content at a faster rate. Consequently, the obtained Gel/Gl/xEG@NZ films demonstrated significantly higher antioxidant activity as measured by the 2,2-diphenyl-1-picrylhydrazylradical (DPPH) assay and superior antibacterial effectiveness against Escherichia coli and Listeria monocytogenes compared to their CT-based counterparts. Overall, the Gel/Gl/xEG@NZ films show strong potential for applications as active pads for fresh pork ham slices, offering zero oxygen permeability, enhanced antioxidant and antibacterial properties, and effective control of total viable count (TVC) growth, maintaining a low and steady rate beyond the 10th day of a 26-day storage period. Full article

Despite its broad application due to its affordability, biodegradability, and natural antimicrobial and antioxidant activities, chitosan (CS) still exhibits limitations in mechanical strength and barrier effectiveness. Owing to its unique chemical characteristics, itaconic acid (IT) presents potential as a compatibilizing agent in polymeric blend formulations. Biodegradable polymers composed of chitosan (CS), itaconic acid (IT), and starch (S) were synthesized using two polymerization methods. The first method involved grafting IT onto CS at varying ratios of IT (4%, 6%, and 8% wt.), using 1% v/v acetic acid/water as the solvent and potassium persulfate as the initiator. In the second approach, starch (S) was blended with the copolymer P(CS-g-IT) at concentrations of 1%, 3%, and 5%, utilizing water as the solvent and glacial acetic acid as a catalyst. The resulting biodegradable films underwent characterization through FTIR, TGA, SEM, and mechanical property analysis. To further explore the effects of combining IT, starch, and carbon black, the blends, referred to as P[(CS-g-IT)-b-S], were also loaded with carbon black. This allowed for the evaluation of the materials’ physicomechanical properties, such as viscosity, tensile strength, elongation, and contact angle. The findings demonstrated that the presence of IT, starch, and carbon black collectively improved the films’ mechanical performance, physical traits, and biodegradability. Among the samples, the blended copolymer with 1% starch exhibited the highest mechanical properties, followed by the grafted copolymer with 8% IT and the blended copolymer mixed with carbon black at 7%. In contrast, the blended copolymer with 5% starch showed the highest hydrophilicity and the shortest degradation time compared to the grafted copolymer with 8% IT and the blended copolymer mixed with 7% carbon black. Full article