Search Results (377)

Food waste has emerged as a critical worldwide concern, resulting in environmental deterioration and economic detriment. Bio-based natural polymer coatings and films have emerged as a sustainable solution to food preservation challenges, particularly in reducing postharvest losses and extending shelf life. Compared to their synthetic counterparts, these polymers, such as chitosan, starch, cellulose, proteins, and alginate, are derived from renewable sources that are biodegradable, safe, and functional. Within this context, this review examines the various bio-based natural polymer coatings and films as biodegradable, edible alternatives to conventional packaging solutions. It examines the different fabrication methods, like solution casting, electrospinning, and spray coating, and incorporates antimicrobial agents to enhance performance. Emphasis is placed on their mechanical, barrier, and antimicrobial properties, their application in preserving fresh produce, how they promote food safety and environmental sustainability, and accompanying limitations. This review highlights the importance of bio-based natural polymer coatings and films as a promising, eco-friendly solution to enhancing food quality, safety, and shelf life while addressing global sustainability challenges. Full article

This study aimed to enhance the characteristic properties of chickpea proteins enriched with quercetin by incorporating whey proteins. For this, whey proteins were supplemented into the film systems at 10, 20, 30, 40, and 50% of the total protein content, and these formulations were labeled as CWF1, CWF2, CWF3, CWF4, and CWF5, in that order. Negative control (CF) was designed with chickpea protein alone. Essential amino acid content of chickpea protein (16.48%) was higher than that of whey protein (8.09%). FTIR spectra revealed protein–protein interactions occurred within film systems. Raising the whey protein content above 40% led to morphological issues in the films. Differences in moisture content, thickness, color, and opacity were obvious (p < 0.05). As the protein content boasted, a decrease in solubility and an increase in the swelling ratio of the films was detected (p < 0.05). CWF4 exhibited enhanced barriers and mechanical properties, followed by CWF3, CWF2, CWF1, CF, and CWF5 (p < 0.05). Moreover, in food simulators, quercetin release from films was monitored, and the highest release of quercetin occurred in 50% ethanol, followed by water and 95% ethanol. Ultimately, highly functional quercetin-loaded edible films, especially CWF4, stood out in protecting fresh strawberries. Full article

Incorporating probiotics into edible films offers an effective strategy for delivering viable microorganisms to the body. This study aimed to develop edible films based on three types of pregelatinized cassava starch—pregelatinized native starch (PNS), hydroxypropyl distarch phosphate (HDP), and hydroxypropyl starch (HS)—as carriers for Bacillus coagulans (BC). The interactions between probiotic powder and the polymer matrix, as well as the viability of B. coagulans during film drying and subsequent storage, were evaluated to assess the effectiveness of the films as protective delivery systems at room temperature (25 °C). The addition of BC altered the amorphous-to-ordered structure of the starch matrices. Surface morphology analysis showed BC aggregates on PNS films, whereas HDP and HS films retained smooth surfaces. Incorporation of BC increased the tensile strength and Young’s modulus of PNS films but reduced their elongation at break. Additionally, BC decreased both the light transmittance and water contact angle in PNS films, while 1% BC increased the contact angle in HDP and HS films. BC had no significant effect on the solubility of PNS films but enhanced the solubility of HDP and HS films. Notably, B. coagulans maintained viability around 8 log CFU/g after 90 days of storage at room temperature, supporting the potential of pregelatinized starch-based films as effective probiotic carriers. Full article

This study developed edible composite films incorporating the anchovy (Engraulis encrasicolus) byproduct protein hydrolysate (ABPH) into a chitosan matrix and evaluated their physicochemical, structural, and functional properties for food packaging applications. ABPH, produced by Flavourzyme enzymatic hydrolysis, exhibited high hydrolysis (54–57%) and high protein content (80.7 ± 0.94%). Films were produced using 1%, 2%, and 3% ABPH (CH-FP1, CH-FP2, and CH-FP3) by the casting method. Characterization of the films revealed that a higher ABPH concentration increased water swelling, solubility, and opacity, while tensile strength decreased and elongation at break improved, indicating greater flexibility. FTIR analysis showed that ABPH was incorporated through enlarged amide I and II bands and broader -OH/NH regions, suggesting hydrogen bonding and protein–polysaccharide interactions. SEM images demonstrated good dispersion at low concentrations and more uniform surfaces at higher ABPH levels. This suggests that chitosan–ABPH composite films can serve as biodegradable, protein-enriched packaging materials with adjustable mechanical and barrier properties to valorize fishery waste and sustainable food packaging solutions. Full article

Pectin–tomato paste edible films with potential antioxidant activity were studied. Initially, the films were formed by drying at 40 °C in the presence and absence of glycerol. The effect of drying temperature on several physicochemical, mechanical, and optical properties of glycerol films formed after drying at 40, 50, and 60 °C was investigated. Finally, films formed at different drying conditions (namely F40, F50, and F60) sharing the same antioxidant activity (44.28–45.53%) were studied in terms of their surface pH; solubility; folding endurance; antimicrobial, dynamic mechanical, and barrier properties; contact angle; and FT-IR. Their thickness, weight, opacity, strength, stiffness, and antioxidant activity (AA) [a*] increased with increasing tomato paste content, whereas [L*] decreased. The moisture content was statistically affected by both the presence of glycerol and the drying temperature. AA decreased as drying temperature increased. Overall, the thickness varied from 45 to 182.31 μm, weight from 0.27 to 1.24 g, moisture content from 20.74 to 56.66%, stress from 189 to 959 kPa, Young’s modulus from 86 to 382 kPa, and AA from 16.9 to 53%. In the last step, F60 was less hydrophilic, had a greater density, and better barrier properties, whereas F50 was stiffer and the least strong. Our findings provide information regarding the selection of an optimum drying temperature for pectin-based films with antioxidant properties. Full article

The starch modification of mango cotyledons with both single ultrasound (US) and dual (US followed by octenyl succinic anhydride, OSA) was optimized by response surface methodology (RSM). The mechanochemical effects of ultrasound on amylose content, particle size, and dual modification efficiency were assessed. In addition, the structural, thermal, morphological, and functional properties were evaluated. After optimization with single US (41 min and 91% sonication intensity), sonication induced starch granule fragmentation, altering amorphous and partially crystalline regions, which increased amylose content (34%), reduced particle size (Dx50 = 12 μm), and modified granule surface morphology. The dual modification (the subsequent OSA reaction lasted 4.6 h under the same conditions) reached a degree of substitution of 0.02 and 81% efficiency, imparting amphiphilic properties to the starch. OSA groups were mainly incorporated into amorphous and surface regions, which decreased crystallinity, gelatinization temperature, and enthalpy. The synergistic effect of the modification with US and OSA in the dual modification significantly improved the solubility and swelling power of starch, resulting in better dispersion, functionality in aqueous systems, and chemical reactivity. These findings highlight the potential of dual modification to transform mango cotyledon starch into a versatile ingredient in the food industry as a thickener, a stabilizer in soups and sauces, an emulsifier, a carrier of bioactive and edible films; in the cosmetic industry as a gelling and absorbent agent; and in the pharmaceutical industry for the controlled release of drugs. Furthermore, valorizing mango cotyledons supports circular economy principles, promoting sustainable and value-added food product development. Full article

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types—both native and dry heat–modified—was conducted to evaluate their gelatinization clarity, freeze–thaw stability, microstructure (CLSM), and in vitro digestibility. Corn and cassava starches were selected as optimal components based on their physicochemical performance. A series of single-factor experiments and a Box–Behnken design were employed to assess the influence of starch concentration, gelatinization time, glycerol, and chitosan content on film properties including tensile strength, elongation at break, water vapor permeability (WVP), and transparency. The optimized formulation (5.0% starch, 28.2 min gelatinization, 2.6% glycerol, 1.4% chitosan) yielded a transparent (77.64%), mechanically stable (10.92 MPa tensile strength; 50.0% elongation), and moisture-resistant film. Structural and thermal analyses (SEM, AFM, DSC, TGA) confirmed the film’s homogeneity and stability. Furthermore, the film exhibited moderate antioxidant activity and antibacterial efficacy against Escherichia coli and Staphylococcus aureus. These findings demonstrate the feasibility of using dry heat–modified Kazakhstani starches to develop sustainable antimicrobial packaging materials. However, further studies are needed to explore sensory attributes, long-term storage performance, and compatibility with different food matrices. Full article

Blackseed oil supplemented with caseinate (CA)–carboxymethyl chitosan (CMCH) composite membranes were evaluated for their functional properties and as edible coating for extending the shelf life of grape tomatoes. Composite films were prepared from equal parts of (CaCa or NaCa) and (CMCH) with or without supplemented 3% blackseed oil (BO) and evaluated for their functional properties. Subsequently, the edible membrane coating was evaluated to extend the shelf life of grape tomatoes (Solanum lycopersicum L.). The water vapor permeability (WVP) of the films was the lowest for the calcium caseinate–carboxymethyl chitosan–blackseed oil (CaCa-CMCH-BO) film (3.01 g kPa⁻¹ h⁻¹ m⁻²). Adding blackseed oil to the edible film matrix also led to a significant increase in its mechanical properties, resulting in tensile strength values of 12.5 MPa and 10.2 MPa and elongation at break values of 90.5% and 100% for NaCa-CMCH-BO and CaCa-CMCH-BO, respectively. The composite films also exhibited good compatibility through hydrogen bonding and hydrophobic interactions, as confirmed by FTIR spectroscopy. The particle size and zeta potential of CaCa-CMCM-BO were 117 nm and −40.73 mV, respectively, while for NaCa-CMCH-BO, they were 294.70 nm and −25.10 mV, respectively. The incorporation of BO into the films resulted in greater antioxidant activity. When applied as an edible film membrane on grape tomatoes, the coating effectively delayed the deterioration of tomatoes by reducing weight loss, microbial spoilage, and oxidative degradation. Compared to the control, the coated fruits had delayed ripening, with a shelf life of up to 30 days, and reduced microbial growth over the entire storage period. Full article

Fruits are a significant source of natural nutrition for human health. However, the perishable nature and short shelf life of fruits lead to spoilage, nutrition safety challenges, and other substantial postharvest losses. Edible coatings have emerged as a novel approach in order to enhance the shelf life of perishable fruits by forming a protective barrier against adverse environmental conditions and microbial infections. Sodium alginate is recognized as an excellent polysaccharide (derived from algae, seaweed, etc.) in the food industry for edible fruit coatings because of its non-allergic, biodegradable, non-toxic (safe for human health), inexpensive, and efficient gel/film-forming properties. However, the hydrophilicity of the polysaccharides is a significant concern to prevent the growth of mold and yeast. In recent years, various plant extracts (containing multiple bioactive compounds, including polyphenolic acids) and nanoparticles have been applied in sodium alginate-based edible films and fruit coatings to enhance antimicrobial activity. This review study summarized recent advancements in fabricating plant extracts incorporating sodium alginate-based films and coatings to enhance fruit shelf life. In addition, approaches to preparing edible films and the basic mechanism behind the role of coating materials in enhancing fruit shelf life are discussed. Moreover, the limitations associated with sodium alginate-based fruit coatings and films have been highlighted. Full article

Background: Clove (Syzygium aromaticum) essential oil is widely recognized for its potent antimicrobial properties, making it a valuable natural preservative in food products, particularly in meat and meat derivatives, where it helps extend shelf life and enhance food safety. Methods: This systematic review aims to evaluate the application of clove essential oil in meat and meat products, following the PRISMA 2020 methodology, to analyze its antimicrobial efficacy and its impact on the preservation of these products. The information search was carried out in the PubMed, ScienceDirect, SCOPUS, and Web of Science databases and included research articles in English published between 1999 and 2024, and 37 studies were confirmed as eligible. Results: Due to the heterogeneity of methodologies and concentrations evaluated, a narrative analysis was chosen, organizing the studies into three categories according to the application of the essential oil: direct addition, use in edible films and coatings, and encapsulation. The analysis included the main components of the essential oil, the activity analysis method, a concentration evaluation, storage conditions, the activities obtained, and a sensory evaluation. However, variability in methodologies and concentrations made direct comparison between studies difficult. Conclusions: Overall, this review confirms the effectiveness of clove essential oil in preserving meat and meat products but highlights the need to standardize its concentration and application conditions to optimize its use in the food industry. Full article

The aim of this study was to produce edible films using ovine second cheese whey (SCW) powder, alone or combined with whey protein isolate (WPI). SCW is a by-product obtained in the manufacture of ovine whey cheeses. In this instance, it was dehydrated after increasing the protein concentration by ultrafiltration/diafiltration. Furthermore, the effects of the addition of oregano (Origanum compactum) essential oil (EO) in two proportions to the films produced with a mixture of SCW powder and WPI were studied. The water vapor permeability, solubility, color, opacity, antioxidant activity, and the mechanical properties of the films were determined. In addition, we determined the films’ structure, by FTIR; thermal stability, by TGA; and microstructure and crystallinity, by XRD. SCW combined with WPI can be used to prepare edible films, but their properties were found to be affected depending on the proportion of each product. The substitution of WPI by SCW caused decreases in water solubility (from 81.44 to 66.49% D.M.), modified the color and decreased tensile strength (from 1.57 to 0.17 MPa), and decreased the elongation at break (from 52.17 to 3.57%), the puncture strength (from 2.40 to 0.20 MPa) and the deformation (from 18.92 to 0.93%) of the films. EO addition to the SCW–WPI films increased the antioxidant activity of the films (from 0.97 to 2.19 mg DPPH/g). It also modified other characteristics of the films such as the water solubility and the tensile strength. Both SCW and EO incorporations influenced the secondary structure of proteins and the thermal stability, microstructure and crystallinity of the films. Full article

Chitosan has been investigated for applications in biomaterials, pharmaceuticals, food, biodegradable packaging, and adsorbents. Various natural substances have been incorporated to modify chitosan properties and fabricate functionalized materials. Shellac, a lac-based biopolymer, is a biodegradable, edible, and biocompatible compound used in the food and pharmaceutical industry. Several materials combining chitosan and shellac were studied for packaging, food preservation, or drug delivery systems. In the present study, chitosan films enriched with shellac and glycerol were prepared. The physicochemical characterization of biopolymeric materials was performed (atomic force microscopy, scanning electron microscopy, contact angle and surface free energy, attenuated total reflectance Fourier-transform infrared spectroscopy, thermogravimetric analysis, mechanical testing, and swelling analysis). The effect of shellac and glycerol on chitosan materials was investigated. As a result, modified chitosan films were homogeneous and were characterized by increased elongation at break, surface free energy, and surface hydrophilicity (samples containing higher concentration of shellac), as well as decreased tensile strength, swelling degree determined at a pH of 7.4, and surface roughness in comparison to pure chitosan films. No significant differences in the thermal properties of modified chitosan-based materials were observed. The incorporation of shellac and glycerol influenced the physicochemical properties of chitosan films, which may act as a matrix for incorporating active substances for use in biomaterials, food packaging, cosmetics, or pharmaceuticals. Full article

The objective of this research was to prepare robust edible films possessing antioxidant properties by utilizing konjac glucomannan (KGM), sodium alginate (SA), and epigallocatechin gallate (EGCG). This research also involved structural characterization and the assessment of functional attributes of the composite films with varying EGCG concentrations. It was found that the inclusion of EGCG reduced the viscosity of the edible film solutions while enhancing their mechanical strength. Fourier transform infrared spectroscopy demonstrated adequate compatibility among the film-forming materials, with EGCG forming hydrogen bond interactions with KGM and SA. SEM analysis revealed that increasing EGCG concentration led to the formation of discontinuous blocks and rough surfaces, with smooth and fine-grained particles observed at 0.2% (w/v) EGCG concentration. Furthermore, results from the application of the KGM-SA-based films in chilled mandarin fish showed that they could exert antioxidant function when incorporated with EGCG. The values of TVB-N and TBARS of fish pieces were obviously decreased in the 12-day storage period, indicating their potential to increase the shelf life of freshwater fish food. Full article

In this article, the effects of different phenolic acids, such as ferulic, gallic, caffeic, coumaric, protocatechuic, and sinapic, as active compounds on the sorption and wetting properties of apple pectin-based edible films were evaluated. The control pectin films and those with added phenolic acids differed in appearance and physical properties. The water content of the films was reduced and ranged from 8.91 ± 0.01% to 13.44 ± 0.01% for films containing phenolic acids compared to the control films (14.31 ± 0.01%). The swelling index value of the films ranged from 86.63% for films with protocatechuic acid to 88.33% for films with the addition of caffeic acid. It was observed that the sorption isotherms had a similar shape for all the obtained films, while scanning electron microscopy (SEM) allowed for the observation of changes in the structure resulting from the film composition. It was shown that the lowest water contact angle values at the initial time (0 s) were observed for pectin films with ferulic acid (47.00° ± 4.47) and the highest for the control films (58.44° ± 5.62). After 60 s, the highest water contact angle value was recorded for the film with caffeic acid (66.39° ± 5.18) and the lowest for the film with ferulic acid (14.72° ± 5.70). Films containing gallic acid and protocatechuic acids showed the lowest water vapour permeability values among active films. The edible films developed in this study showed desirable features that could be used as bioactive packaging for food industry applications, both as protective edible coatings and active packaging films. Full article

This study aims to optimize the parameters for the ultrasound-assisted extraction of cellulose nanocrystals (CNCs) from scented pandan leaf waste and to enhance the properties of edible films reinforced with CNC. The CNC extraction conditions were optimized using response surface methodology (central composite design) by varying two independent variables, including amplitude (25.86% to 54.14%) and ultrasonication time (11.89 min to 33.11 min). The optimal extraction conditions were 50% amplitude and 30 min ultrasonication, providing CNCs with the highest extraction yield (29.85%), the smallest crystallite size (5.85 nm), and the highest crystallinity index (59.32%). The extracted CNCs showed favorable physicochemical properties, including a zeta potential of −33.95 mV, an average particle diameter of 91.81 nm, and a polydispersity index of 0.26. Moreover, sweet potato starch (SPS)-based films incorporating various CNC concentrations (0, 2, 4, 6, and 8%) were fabricated. Increasing CNC concentrations improved key film properties, including thickness, moisture content, water vapor permeability, tensile strength, light transmittance, and color. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses confirmed hydrogen bonding, crystallinity, and uniform CNC distribution within the film as CNC content increased. These findings highlight ultrasound-assisted extraction as an efficient method for producing high-quality CNCs from pandan leaf waste, offering sustainable nanofillers to enhance biodegradable edible films. Full article