Search Results (763)

This study investigates the structural and functional enhancement of corn zein–chitosan composites via mild alkaline treatment to develop biodegradable protein-polysaccharide materials for diverse applications. Films with varying zein-to-chitosan ratios were fabricated and characterized using Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). Both untreated and sodium hydroxide (NaOH)-treated films were evaluated to assess changes in physicochemical properties. FTIR analysis revealed that NaOH treatment promoted deprotonation of chitosan’s amine groups, partial removal of ionic residues, and increased deacetylation, collectively enhancing hydrogen bonding and resulting in a denser molecular network. Simultaneously, partial unfolding of zein’s α-helical structures improved conformational flexibility and strengthened interactions with chitosan. These molecular-level changes led to improved thermal stability, reduced degradation, and the development of porous microstructures. Controlled NaOH treatment thus provides an effective strategy to tailor the physicochemical properties of zein–chitosan composite films, supporting their potential in sustainable food packaging, wound healing, and drug delivery applications. Full article

As the demand for sustainable materials continues to grow, calcium caseinate (Cas) biopolymer films have emerged as promising alternatives to fossil-based plastics. However, their mechanical fragility and high-water sensitivity limit their application in packaging. In this study, we reinforced Cas films with zinc hydroxide nitrate (ZHN) using two incorporation methods: wet (ZHN-w) and dry (ZHN-d). We evaluated how each method affected the dispersion of the filler and, consequently, the functional properties of the films. To our knowledge, this is the first report of ZHN being used in biopolymeric films. Structural and morphological analyses showed better dispersion of ZHN in the wet-incorporated films. These samples exhibited a substantial increase in tensile strength, from 0.75 ± 0.00 MPa to 9.62 ± 2.45 MPa, along with a marked improvement in Young’s modulus. The films also became less soluble in water, more resistant to swelling, and structurally more cohesive. In antimicrobial tests, the ZHN-w films showed stronger inhibition against E. coli and S. aureus. Overall, this approach offers a simple and effective way to enhance protein-based films using food-safe materials, making them suitable for active and bio-based packaging applications. Full article

The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies. Full article

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

In recent decades, the rapid expansion of the food processing industry has led to significant losses and waste, with the fruit and vegetable sector among the most affected. According to the Food and Agriculture Organization of the United Nations (FAO), losses in this category can reach up to 60%. Vegetable waste includes edible parts discarded during processing, packaging, distribution, and consumption, often comprising by-products rich in bioactive compounds such as polyphenols, carotenoids, dietary fibers, vitamins, and enzymes. The underutilization of these resources constitutes both an economic drawback and an environmental and ethical concern. Current recovery practices, including their use in animal feed or bioenergy production, contribute to a circular economy but are often limited by high operational costs. In this context, fermentation has emerged as a promising, sustainable approach for converting vegetable by-products into value-added food ingredients. This process improves digestibility, reduces undesirable compounds, and introduces probiotics beneficial to human health. The present review examines how fermentation can improve the nutritional, sensory, and functional properties of plant-based foods. By presenting several case studies, it illustrates how fermentation can effectively valorize vegetable processing by-products, supporting the development of novel, health-promoting food products with improved technological qualities. Full article

In light of pressing global nutritional needs, the valorization of agri-food waste constitutes a vital strategy for enhancing human health and nutrition, while simultaneously supporting planetary health. This integrated approach is increasingly indispensable within sustainable and equitable food systems. Recently, a sustainability-driven focus has shifted attention toward the valorization of the agri-food by-products as rich sources of bioactive compounds useful in preventing or treating chronic diseases. Agri-food by-products, often regarded as waste, actually hold great potential as they are rich in bioactive components, dietary fiber, and other beneficial nutrients from which innovative food ingredients, functional foods, and even therapeutic products are developed. This review aims to provide a comprehensive analysis of the current advances in recovering and applying such compounds from agri-food waste, with a particular focus on their roles in human health, sustainable packaging, and circular economy strategies. Methods: This review critically synthesizes recent scientific literature on the extraction, characterization, and utilization of bioactive molecules from agri-food by-products. After careful analysis of the PubMed and Scopus databases, only English-language articles from the last 10 years were included in the final narrative review. The analysis also encompasses applications in the nutraceutical, pharmaceutical, and food packaging sectors. Results: Emerging technologies have enabled the efficient and eco-friendly recovery of compounds such as polyphenols, carotenoids, and dietary fibers that demonstrate antioxidant, antimicrobial, and anti-inflammatory properties. These bioactive compounds support the development of functional foods and biodegradable packaging materials. Furthermore, these valorization strategies align with global health trends by promoting dietary supplements that counteract the effects of the Western diet and chronic diseases. Conclusions: Valorization of agri-food by-products offers a promising path toward sustainable development by reducing waste, enhancing public health, and driving innovation. This strategy not only minimizes waste and supports sustainability, but also promotes a more nutritious and resilient food system. Full article

Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve this target, six FCM formulations were prepared using ABT-5 starter culture (containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus) with or without Lacticaseibacillus rhamnosus B-1937 and ADP (12% or 15%). The samples were freeze-dried, and their functional properties, such as water activity, dispersibility, water absorption capacity, water absorption index, water solubility index, insolubility index, and sedimentation, were assessed. Reconstitution properties such as density, flowability, air content, porosity, loose bulk density, packed bulk density, particle density, carrier index, Hausner ratio, porosity, and density were examined. In addition, color and probiotic survivability under simulated gastrointestinal conditions were analyzed. Also, antidiabetic potential was assessed via α-amylase and α-glucosidase inhibition assays, while cytotoxicity was evaluated using the MTT assay on Caco-2 cells. The results show that ADP supplementation significantly improved dispersibility (up to 72.73% in FCM15D+L). These improvements are attributed to changes in particle size distribution and increased carbohydrate and mineral content, which facilitate powder rehydration and reduce clumping. All FCM variants demonstrated low water activity (0.196–0.226), indicating good potential for shelf stability. The reconstitution properties revealed that FCM powders with ADP had higher bulk and packed densities but lower particle density and porosity than controls. Including ADP reduced interstitial air and increased occluded air within the powders, which may minimize oxidation risks and improve packaging efficiency. ADP incorporation resulted in a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*), with greater pigment and phenolic content at higher ADP levels. These changes reflect the natural colorants and browning reactions associated with ADP, leading to a more intense and visually distinct product. Probiotic survivability was higher in ADP-fortified samples, with L. acidophilus and B. bifidum showing resilience in intestinal conditions. The FCM15D+L formulation exhibited potent antidiabetic effects, with IC₅₀ values of 111.43 μg mL⁻¹ for α-amylase and 77.21 μg mL⁻¹ for α-glucosidase activities, though lower than control FCM (8.37 and 10.74 μg mL⁻¹, respectively). Cytotoxicity against Caco-2 cells was most potent in non-ADP samples (IC₅₀: 82.22 μg mL⁻¹ for FCM), suggesting ADP and L. rhamnosus may reduce antiproliferative effects due to proteolytic activity. In conclusion, the study demonstrates that ADP-enriched FCM is a promising functional food with enhanced probiotic viability, antidiabetic potential, and desirable physical properties. This work highlights the potential of camel milk and date synergies in combating some NCDs in vitro, suggesting potential for functional food application. Full article

Antimicrobial food packaging with natural antimicrobials and biodegradable polymers presents an innovative solution to mitigate microbial contamination, prolong freshness, reduce food waste, and alleviate environmental burden. This study developed antimicrobial hemicellulose-based films by incorporating carvacrol (1% and 2%) as a natural antimicrobial agent through micro-emulsification produced by high-pressure homogenization (M-films). For comparison, films with the same formula were constructed using coarse emulsions (C-films) without high-pressure homogenization. These films were investigated for their antimicrobial efficacy, mechanical and barrier properties, and physicochemical attributes to explore their potential as sustainable antimicrobial packaging solutions. The M-films demonstrated superior antimicrobial activity, achieving reductions exceeding 4 Log CFU/mL against Listeria monocytogenes, Escherichia coli, and Salmonella enterica, compared to the C-films. High-pressure homogenization significantly reduced the emulsion’s particle size, from 11.59 to 2.55 μm, and considerably enhanced the M-film’s uniformity, hydrophobicity, and structural quality. Most importantly, the M-films exhibited lower oxygen transmission (35.14 cc/m²/day) and water vapor transmission rates (52.12 g/m²/day) than the C-films at 45.1 and 65.5 cc/m²/day, respectively, indicating superior protection against gas and moisture diffusion. Markedly improved mechanical properties, including foldability, toughness, and bubble-free surfaces, were also observed, making the M-films suitable for practical applications. This study highlights the potential of high-pressure homogenization as a method for enhancing the functional properties of hemicellulose-based films (i.e., M-films). The fabricated films offer a viable alternative to conventional plastic packaging, paving the way for safer and greener solutions tailored to modern industry needs. Full article

The global food industry is facing growing pressure to enhance food safety, extend shelf life, minimize waste, and adopt environmentally sustainable packaging solution. Nanotechnology offers innovative ways to meet these demands by enabling the creation of smart and sustainable food packaging systems. Due to their unique properties, nanomaterials can significantly enhance the functional performance of packaging by boosting mechanical strength, barrier efficiency, antimicrobial activity, and responsiveness to environmental stimuli. This review provides a comprehensive overview of nanomaterials used as smart and sustainable food packaging, focusing on their role in active and intelligent packaging systems. By integrating nanomaterials like metal and metal oxide nanoparticles, carbon-based nanostructures, and nano-biopolymers, packaging can now perform real-time sensing, spoilage detection, and traceability. These systems improve food quality management and supply chain transparency while supporting global sustainability goals. The review also discusses potential risks related to nanomaterials’ migration, environmental impact, and consumer safety, as well as the current regulatory landscape and limitations in industrial scalability. Emphasis is placed on the importance of standardized safety assessments and eco-friendly design to support responsible innovation. Overall, nano-enabled smart packaging represents a promising strategy for advancing food safety and sustainability. Future developments will require collaboration across disciplines and robust regulatory frameworks to ensure the safe and practical application of nanotechnology in food systems. Full article

Nanotechnology, as a burgeoning interdisciplinary field, has a significant application potential in food nutrition and human health due to its distinctive structural characteristics and surface effects. This paper methodically examines the recent advancements in nanotechnology pertaining to food production, functional nutrition delivery, and health intervention. In food manufacturing, nanoparticles have markedly enhanced food safety and quality stability via technologies such as antimicrobial packaging, intelligent sensing, and processing optimization. Nutritional science has used nanocarrier-based delivery systems, like liposomes, nanoemulsions, and biopolymer particles, to make active substances easier for the body to access and target. Nanotechnology offers innovative approaches for chronic illness prevention and individualized treatment in health interventions by enabling accurate nutritional delivery and functional regulation. Nonetheless, the use of nanotechnology encounters hurdles, including safety evaluations and regulatory concerns that require additional investigation. Future research should concentrate on refining the preparation process of nanomaterials, conducting comprehensive examinations of their metabolic mechanisms within the human body, and enhancing pertinent safety standards to facilitate the sustainable advancement of nanotechnology in food production, nutrition, and health. Full article

The need for renewable and eco-friendly materials is driving the increasing demand for biobased polymers for food applications, with cellulose emerging as a promising option due to its degradability and environmental sustainability. Therefore, in the present study, a strategy to obtain cellulose-based materials with antimicrobial properties was explored by using a selected antimicrobial peptide named RKT1, which was stably and efficiently tethered to cellulose films via physical adsorption, harnessing the high number of functional groups on the polymeric surface. Firstly, the peptide, identified among the previous or new projected compounds, was structurally and functionally characterized, evidencing high conformational stability under a wide range of environmental conditions and efficient antibacterial activity against the foodborne pathogens Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes and the spoilage bacteria Enterococcus and Pseudomonas koreensis, all isolated from meat products. Moreover, in an extended application, the RKT1-activated cellulose films were tested in vivo on beef carpaccio. The results supported their effectiveness in increasing the shelf life of carpaccio by least two days without affecting its organoleptic properties. Therefore, RKT1, physically adsorbed on cellulose, still retains its activity, and the newly generated biopolymers show potential for use as a green food packaging material. Full article

Nanomaterials’ special features enable their extensive application in chemical and biochemical nanosensors for food assays; food packaging; environmental, medicinal, and pharmaceutical applications; and photoelectronics. The analytical strategies based on novel nanomaterials have proved their pivotal role and increasing interest in the assay of key food components. The choice of transducer is pivotal for promoting the performance of electrochemical sensors. Electrochemical nano-transducers provide a large active surface area, enabling improved sensitivity, specificity, fast assay, precision, accuracy, and reproducibility, over the analytical range of interest, when compared to traditional sensors. Synthetic routes encompass physical techniques in general based on top–down approaches, chemical methods mainly relying on bottom–up approaches, or green technologies. Hybrid techniques such as electrochemical pathways or photochemical reduction are also applied. Electrochemical nanocomposite sensors relying on conducting polymers are amenable to performance improvement, achieved by integrating redox mediators, conductive hydrogels, and molecular imprinting polymers. Carbon-based or metal-based nanoparticles are used in combination with ionic liquids, enhancing conductivity and electron transfer. The composites may be prepared using a plethora of combinations of carbon-based, metal-based, or organic-based nanomaterials, promoting a high electrocatalytic response, and can accommodate biorecognition elements for increased specificity. Nanomaterials can function as pivotal components in electrochemical (bio)sensors applied to food assays, aiming at the analysis of bioactives, nutrients, food additives, and contaminants. Given the broad range of transducer types, detection modes, and targeted analytes, it is important to discuss the analytical performance and applicability of such nanosensors. Full article

The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds, particularly extracellular polysaccharides (EPSs), both sulfated and non-sulfated, as well as proteins that exhibit unique gelling, emulsifying, and stabilizing properties. This study focuses on microalgal species with demonstrated potential to produce viscoelastic, shear-thinning gels, making them suitable for applications in food stabilization, texture modification, and nutraceutical delivery. Recent advances in biotechnology and cultivation methods have improved access to high-value strains, which exhibit promising physicochemical properties for the development of novel food textures, structured formulations, and sustainable food packaging materials. Furthermore, these microalgae-derived gels offer additional health benefits, such as antioxidant and prebiotic activities, aligning with current trends toward functional foods containing prebiotic materials. Key challenges in large-scale production, including low EPS productivity, high processing costs, and lack of regulatory frameworks, are critically discussed. Despite these barriers, advances in cultivation technologies and biorefinery approaches offer new avenues for commercial application. Overall, microalgal gels hold significant promise as sustainable, multifunctional ingredients for clean-label food formulations. Full article

A fungal strain with comparably high chitosan yield was isolated from the Shivaganga hills and identified as Aspergillus versicolor AD07 through molecular characterization. Later, the strain was cultivated on Sabouraud Dextrose Broth (SDB) and wild jackfruit-based media to evaluate its potential for chitosan production. Among the various media formulations, the highest chitosan yield (178.40 ± 1.76 mg/L) was obtained from the jackfruit extract medium with added peptone and dextrose. The extracted chitosan was characterized through FTIR, XRD (reported a crystallinity index of 55%), TGA/DTG, and DSC analysis, confirming the presence of key functional groups and high thermal resistance. The extracted chitosan was fabricated into a sheet incorporated with 1% lemongrass oil; the sheet exhibited strong antibacterial activity against Escherichia coli (30 mm) and Bacillus megaterium (48 mm). The biodegradation studies reported a weight loss of 38.93 ± 0.51% after 50 days of soil burial. Further, the chitosan film was tested as a packaging material for paneer, demonstrating better preservation by maintaining nutritional quality and reducing microbial load over a 14-day storage period. These findings highlight the potential of A. versicolor AD07-derived chitosan, cultivated on a waste substrate medium, as a sustainable biopolymer for food packaging applications. Full article

Integrating recyclates into food packaging is key towards circularity while meeting functionality and safety requirements; however, associated environmental impacts remain underexplored. This gap was addressed through a cradle-to-gate life cycle assessment, using the Environmental Footprint method, along with substitution and cut-off approaches for handling the multifunctionality of recycling. Recyclates were derived from polyethylene (PE)-rich household food packaging waste, purified via delamination-deinking. Firstly, results show that shifting from virgin multi-material to mono-material multilayer structures with or without recyclates, while maintaining functionality, offers environmental benefits. Secondly, recyclates should sufficiently substitute virgin materials in quantity and quality, decreasing the need for primary plastics and avoiding recyclate incorporation without functionality. Otherwise, thicker laminates are obtained, increasing processability challenges and environmental impacts, e.g., 12% for particulate matter, and 14% for mineral-metal resource use when the recycle content rises from 34 to 50%. Thirdly, a fully closed loop for flexible food packaging is not yet feasible. Key improvements lie in reducing residues generated during recycling, especially in delamination-deinking, lowering energy use in recompounding, and using more efficient transport modes for waste collection. Further research is essential to optimise the innovative technologies studied for flexible food packaging and refine them for broader applications. Full article