Search Results (406)

Dietary exposure to microplastics (MPs) has emerged as a significant concern; therefore, its implications for exposure characterization are presented in this study. The lack of standardized testing methods currently limits effective risk management. Determining how industrial operations contribute to the presence of these xenobiotics in the food supply chain is essential, even if environmental absorption is a recognized factor. The Food Microplastics Pyramid (FOMIC-Py), a novel hierarchical structure designed to correlate MP prevalence with industrial processing intensity, is presented in this study. The investigation suggests that technogenic inputs may represent important contributors to contamination by synthesising current literature and applying the model to regional food patterns, especially an Italian North-South scenario study. The method uses sensitivity analysis (Spearman’s ρ = 0.94) for statistical validation and classifies food items from primary commodities (Level 1) to ultra-processed items (Level 5). Mechanical abrasion and packaging interactions are recognized as the main vectors by the FOMIC-Py, which reveals a consistent accumulation of MPs across all five levels of industrial transformation. While FOMIC-Py reliably assesses particles over 1 µm, current analytical constraints regarding nanoplastics lead to a significant exposure underestimation. Consequently, rather than being an established predictive model of human target-organ dosage, the FOMIC-Py framework serves as a new exploratory, hypothesis-generating tool. The absolute exposure metrics should be evaluated cautiously owing to the underlying variability of worldwide MP extraction data, even if our statistical predictions indicate a consistent relative ranking hierarchy across contaminated food categories. These first screening criteria provide a uniform basis to direct future targeted sampling procedures and regulatory prioritization. Full article

Polymer-based active packaging systems incorporating natural bioactive agents have attracted growing interest as eco-friendly alternatives to traditional food packaging materials. In this study, Pistacia lentiscus essential oil (PLEO) was incorporated into PCL/gelatin nanofibrous mats fabricated via solution blow spinning (SBS) to develop multifunctional and biodegradable active packaging materials. Neat PCL, gelatin-blended PCL (PCL–G) and PCL–G mats containing 5, 10 and 20 wt.% PLEO were produced and thoroughly analyzed for their morphological, chemical and functional characteristics. Morphological investigation revealed a smooth, bead-free fibrous structure in all samples. The average fiber diameter (AFD) increased from 239 nm to 320 nm with the addition of gelatin to the PCL matrix, while the incorporation of different concentrations of PLEO caused only minor changes. The results showed that as the concentration of PLEO increased, the antioxidant activity of the nanofibrous mats also increased. This enhancement is potentially linked to the rich content of bioactive molecules such as β-pinene, terpineol and verbenol. The 2,2-diphenyl-1-picrylhydrazyl scavenging activity improved from 6.4% (PCL) to 60% (PCL–G–20PLEO), and ABTS activity rose from 8.7% to 72%. In addition, antimicrobial evaluation showed inhibition zones of 12.5 mm against Escherichia coli and 14.2 mm against Staphylococcus aureus for the PCL–G–20PLEO nanofibrous mats. In 14-day storage tests on Kashar cheese, PCL–G–10PLEO and PCL–G–20PLEO mats reduced microbial counts by more than 2 log units compared with the control and effectively slowed yeast and mold growth. These findings confirm the potential of the PCL–G–PLEO nanofibrous mat as novel active packaging materials for preserving dairy products such as Kashar cheese. Full article

Biodegradable polymer blends are promising materials for flexible packaging films with tunable properties. In this work, poly(butylene succinate)/poly(vinyl alcohol) (PBS/PVOH) blown films were produced by twin-screw melt compounding followed by film blowing, and the effect of PVOH content on phase organization, processability, morphology, and functional performance was investigated. The blends showed phase-separated morphologies and composition-dependent structural evolution. DSC indicated that both polymers largely retained their crystallization ability, although the crystallinity decrease was more evident for PVOH. Rheological analysis revealed limited compatibility and increasing elastic response at higher PVOH contents, consistent with the formation of structured PVOH insoluble gel-like domains. SEM confirmed droplet–matrix morphologies, becoming coarser and more heterogeneous at high PVOH content, with film-blowing instability for PBS/PVOH 20/80. PVOH incorporation improved oxygen and water-vapor barrier properties and increased stiffness, but progressively reduced ductility. Model fitting supported the structure–property correlations, relating film performance to blend composition, morphology, and PVOH phase organization. Among the processable formulations, PBS/PVOH 80/20 showed the best balance between improved barrier properties and acceptable extensibility for food packaging application. Overall, PBS/PVOH blown films are promising biodegradable systems for flexible food packaging, provided that PVOH phase structuring is properly controlled. Full article

This study investigated the development, fabrication, and characterization of a novel biodegradable food packaging film based on chitosan (CH) and fucoidan (FU), incorporating blackcurrant-derived anthocyanins (BCAs). The system was designed to enable real-time monitoring of tuna (Thunnus spp.) freshness, while addressing environmental concerns through the replacement of synthetic materials with a bioactive, multifunctional alternative that provides both mechanical protection and dynamic spoilage indication. Films were prepared using a casting method with varying BCA concentrations (0.2%, 0.4%, and 0.6%) and systematically evaluated in terms of their structural, physicochemical, and biological properties. The results indicated that the CH/FU/BCA film containing 0.4% BCA exhibited optimal performance, characterized by enhanced tensile strength, reduced water solubility and moisture content, and improved thermal stability and barrier properties. The incorporation of BCA enabled distinct color changes in response to spoilage-related conditions, supporting its function as a pH-responsive indicator. In addition, the films demonstrated significant antimicrobial activity against Escherichia coli and Staphylococcus aureus, affirming their suitability as active packaging materials. Zeta potential analysis further indicated improved colloidal stability upon BCA incorporation. Overall, the synergistic interactions among CH, FU, and BCA resulted in a multifunctional film with combined protective and freshness-indicating capabilities. These findings highlight the potential of the developed biofilm for application in intelligent seafood packaging systems. Full article

Phytopathogenic bacteria and fungi significantly reduce fruit and vegetable yields, resulting in substantial economic losses. Conventional management relies on synthetic agrochemicals; however, their intensive use poses risks to human health, environmental integrity, and biodiversity. Snake venoms have evolved under selective pressure, developing specialized components with potent antimicrobial properties as part of a defense mechanism against prey-borne microorganisms. This study evaluated the inhibitory potential of Micrurus venoms against pathogens of agricultural interest and developed bioactive gelatin-based films incorporated with purified L-amino acid oxidases (LAAOs) as a novel biocontrol strategy. Venoms from M. ancoralis, M. mipartitus, and M. dumerilii exhibited significant growth inhibition against Xanthomonas and Fusarium strains. The primary active component was identified as LAAO through biological activity and mass spectrometry. Biofilms were formulated by incorporating M. ancoralis venom and its purified LAAO into a gelatin matrix. Physicochemical and microbiological characterization, alongside in situ assays on strawberries, demonstrated that the functionalized biofilms retained potent antimicrobial activity. Furthermore, LAAO incorporation did not significantly alter the physicochemical properties of the fruit but effectively extended shelf life by reducing weight loss and maintaining sensory appearance. These findings highlight the biotechnological potential of elapid venom components in the development of alternatives for phytopathogen control and active food packaging. Full article

Research on edible and biodegradable film packaging (EBFP) has increased significantly to explore sustainable alternatives to synthetic packaging and mitigate its environmental impacts. Biomaterials extracted from agricultural food waste (AFW) may be utilized for the fabrication of EBFP as an alternative packaging for meat and meat products. The focal point of this review is to explore the potential AFW biomaterials and bioactive compounds available in industry, and their utilization techniques for fabricating EBFP with ideal mechanical parameters suitable for use as a packaging material. Moreover, research studies have been summarized related to EBFP’s efficacy on meat shelf life, physicochemical, oxidative, and microbial qualities during storage experiments. EBFP fabricated with AFW biomaterials, such as proteins, carbohydrates, essential oils, and bioactive compounds, exhibits favorable film-forming capacity, mechanical properties, barrier properties, biodegradability, and synergy with meat. Latest advances in the application of AFW biomaterials and bioactive compounds based on EBFP for meat packaging are directed toward novel fabrication processes such as electrospinning, solvent casting, and combination of both to produce a hybrid film, which markedly improves the mechanical and barrier properties. Moreover, including bioactive materials from AFW enhances the antioxidant and antimicrobial properties of EBFP to combat the oxidative rancidity and bacteria, fungi, and molds in meat to prolong shelf life. Incorporation of AFW biomaterials and bioactive compounds has improved the intelligent properties of EBFP, which has been effectively used in meat packaging to detect freshness and spoilage of meat through color and pH changes. Full article

Understanding the emotional drivers of consumer choice is critical for effective food packaging design. This study proposes a novel ‘Emotion–AI Framework’ to decode consumer responses to ten processed fish product labels using the circumplex model of emotion. Explicit emotional responses and purchase intentions were collected from 100 participants, and unsupervised machine learning (K-Means clustering) successfully classified consumers into three distinct segments (Enthusiasts, Passives, and Rejectors) strictly based on their multidimensional emotional profiles. Furthermore, a supervised Random Forest regression model, coupled with permutation feature importance, revealed that aggregated emotional states (specifically the low-arousal/pleasant and high-arousal/unpleasant quadrants) are the dominant drivers of purchase intention. Crucially, these emotional states significantly outperformed the direct impact of physical label attributes. The findings demonstrate that integrating theoretical emotional models with predictive machine learning provides robust, data-driven insights for the food industry, enabling the optimization of product labels to evoke targeted affective states and maximize consumer acceptance. Full article

The aim of this study was to use lemon balm extract (Melissa officinalis L.), prepared via microwave-assisted extraction, for the development of novel formulations of functional edible films based on chitosan, gum arabic, and gelatine (simple and blended formulations). This study focused on changes in the antioxidant properties of enriched films, in addition to their physicochemical and barrier performance for potential applications. Thickness, colour, transparency, water solubility, gas and water vapour permeability, total polyphenol content, and antioxidant capacity were evaluated. The addition of lemon balm extract resulted in an increased polyphenol content (of about 30%) and enhanced antioxidant properties (approximately three-fold), without influencing hydration-related properties (solubility, moisture content and water absorption). These parameters were significantly influenced by the matrix structure (neat chitosan vs. blends with gelatine and gum arabic). Significant increases in the oxygen (three-fold for neat chitosan and five-fold for blends) and carbon dioxide (21-fold for blends) permeability coefficients were also observed in all films with extracts. However, all values remained below 30 × 10⁻⁵ cm³ m⁻¹ d⁻¹ bar⁻¹, indicating that all films retained good gas barrier properties. The results indicate the potential of the developed material for applications in active food packaging as a sustainable alternative to traditional packaging materials, which should be further validated through studies on real food systems and shelf-life evaluation. Full article

In this study, we investigate the valorization of asparagus processing by-products—cut-off waste (CAW) and whole asparagus waste (WAW)—as sources of bioactive compounds, primarily polyphenolics, and their conjugation with chitosan (CS) to enhance their antioxidant and antibacterial properties, with potential applications as a food-preservation additive. Aqueous (CAWaq, WAWaq) and ethanolic (CAWet, WAWet) extracts were prepared and characterized to determine total phenol and flavonoid content, antioxidant capacity, and polyphenolic compound profile. Among the extracts, WAWaq exhibited the highest antioxidant activity, with a total phenolic content of 9.93 mg gallic acid equivalents/g DW, and quercetin, rutin, and phenolic acids were identified as major constituents. A novel conjugate (WAWaq–CS) was synthesized via free-radical-mediated chemical modification of chitosan with WAWaq and characterized by means of ultraviolet-visible (UV–vis) and Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and determination of bioactive properties. WAWaq-CS improved the antioxidant activity of chitosan and exhibited selective inhibition of Staphylococcus aureus across all tested concentrations, inducing cell death, as confirmed by resazurin viability and optical density measurements. Conversely, Pediococcus acidilactici maintained viability at low concentrations, preserving probiotic functionality in antibacterial systems. These findings indicate the potential of asparagus waste extract–chitosan conjugates as sustainable materials with dual functionality, highlighting the transformation of agro-industrial residues into functional materials for active food packaging and food preservation. Full article

Biopolymer-based packaging films possess outstanding performances and are being developed as the alternatives to traditional petroleum-based plastic packaging films with many non-ignorable shortcomings. In this study, chitosan, succinylated pullulan (SP), and berberine (BBR) were combined to fabricate novel biopolymer-based composite films (CSSPB) via the layer-by-layer assembly method. The effects of the incorporation of BBR on the physicochemical properties of the film were investigated. It was found that after BBR was added, the tensile strength (TS), elongation at break (EAB), hydrophobicity, and antioxidant capacities of the film were enhanced. The chemical bonding, crystalline properties, elemental composition, and thermal stability of the films were also characterized by Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and thermogravimetric analysis (TGA), respectively. The in vitro antifungal tests revealed the antifungal activities of the films with a relatively high BBR content against Colletotrichum gloeosporioides (CG). In the preservation experiments, the CSSPB films exhibited preservation effects on fresh-cut apples, which manifested as delaying browning, weight loss, an increase in the soluble solids content, and a decrease in hardness. The new CSSPB composite films were opined to hold application potential in the field of food packaging. Full article

The burgeoning convenience food sector, particularly in China, has intensified demand for packaging that simultaneously delivers convenience, environmental sustainability, and functional performance. This study addresses this need by developing a novel self-sealing, rapidly soluble food packaging film. The film was prepared using solvent casting technology, with a konjac glucomannan (KGM) matrix as the base material and gelatin (Gel) and hydroxypropyl tapioca starch (HS) as reinforcing agents. Leveraging the thermoplastic effect of HS (its hydroxypropyl side chains disrupt the ordered hydrogen bond network of KGM and Gel, enhancing molecular chain mobility) characterization via FTIR and SEM confirmed successful heat-sealing upon HS incorporation, while dissolution testing validated enhanced dissolution kinetics. The optimal formulation (KGH₃) exhibited superior mechanical properties (tensile strength (TS): 17.54 MPa) and excellent barrier performance against both light and oxygen transmission compared to pristine KGM and KG control films. Self-sealed pouches fabricated from KGH films preserved edible oil for 65 days, maintaining peroxide values within acceptable limits and demonstrating 48.7% reduction in oxidation compared to KG films. These findings establish KGM–Gel–HS film as promising candidates for adhesive-free, biodegradable packaging of lipid-rich foods. Full article

Current smart packaging systems exhibit uneven release of active ingredients (rapid in the early stage and slow in the later stage), resulting in insufficient antibacterial and antioxidant properties. This study developed a pH-autonomous controlled-release sensor using Eudragit L100 and citrate as the matrix, with eugenol as the active component, and constructed a sandwich structure via electrospinning. The sensor can automatically release eugenol as needed in response to pH changes during shrimp storage, while simultaneously enabling visual monitoring of spoilage status. This innovation effectively extends the shelf life of fresh shrimp and provides a novel solution for the on-demand release of active ingredients in food preservation. Full article

Armoracia rusticana (horseradish) is rich in bioactive compounds such as glucosinolates, phenolic compounds, and vitamin C, highlighting promising potential for innovative food applications, while its use in food packaging materials remains largely unexplored. This study aimed to evaluate how the concentration of horseradish root powder affects the properties of novel bioactive membranes formulated with sodium alginate, glycerol and soy lecithin. The physicochemical, mechanical, barrier and optical properties of the membranes, as well as their specific antioxidant and antimicrobial capacity, were investigated. The structure of the membranes was analyzed in terms of the functional groups and the possible interactions between the polymer matrix components using FT-IR analysis. Alongside microscopic observation of the membrane surfaces at 40× magnification, the roughness of the membranes was investigated, as well as the influence of parameters corresponding to the homogeneity and uniformity of the developed edible food membranes. The results show significant differences in the determined properties, highlighting good barrier capacity against water vapor and UV radiation, as well as high tensile strength and elongation at break values of 17.54 ± 1.18 N and 65.6 ± 9.63%, respectively. Values progressively increase as the content of incorporated plant material rises. The addition of horseradish positively influenced the composition of the membranes, increasing their antioxidant activity values by up to 34.92 ± 0.06%. Full article

Polymer packaging plays a crucial role in food preservation but poses major challenges in recycling and environmental persistence. To address the need for sustainable, high-performance alternatives, we employed a polymer informatics workflow to identify single- and multi-layer drop-in replacements for polymer-based packaging materials. Machine learning (ML) models, trained on carefully curated polymer datasets, predicted eight key properties across a library of approximately 7.4 million ring-opening polymerization (ROP) polymers generated by virtual forward synthesis (VFS). Candidates were prioritized by the enthalpy of polymerization, a critical metric for chemical recyclability. This screening yielded thousands of promising candidates, demonstrating the feasibility of replacing diverse packaging architectures. We then experimentally validated poly(p-dioxanone) (poly-PDO), an existing ROP polymer whose barrier performance had not been previously reported. Validation showed that poly-PDO exhibits strong water barrier performance, mechanical and thermal properties consistent with predictions, and excellent chemical recyclability (∼95% monomer recovery), thereby meeting the design targets and underscoring its potential for sustainable packaging. These findings highlight the power of informatics-driven approaches to accelerate the discovery of sustainable polymers by uncovering opportunities in both existing and novel chemistries. Beyond identifying potential replacements, this work establishes a generalizable framework for navigating vast polymer design spaces under competing performance constraints. The results illustrate how data-driven polymer design can bridge the gap between sustainability concepts and experimentally realizable materials for real-world packaging applications. Full article

The concern about plastic pollution drives the exploration of sustainable and environmentally friendly packaging materials. Alginate is a renewable, edible feedstock extracted from seaweed, which has been used for preparing edible biofilms. The major limiting factor in alginate biofilms wider application is that it is relatively weak in strength. This study explored a novel alginate composite biofilm prepared using alginate and maize bran derived arabinoxylans. In comparison with alginate alone, adding 2.5% w/w maize arabinoxylans increased the tensile strength of the film by 3.1 times. Using an optimized composition (2.5% alginate, 1% glycerol and 1.5% maize arabinoxylans), the tensile strength and elongation of the biofilm increased to 4.9 and 3.0 times that of alginate only biofilm to 6.88 ± 0.06 MPa and to 96.4 ± 9.9%, respectively. Interestingly, the water-holding capacity of biofilm increased from 5.5 times weight of water for 5 min for alginate alone biofilm to 27.6 times the weight of water for 50 min. When 0.5% clove essential oil was incorporated into the composite film, the biofilm exhibited excellent anti-microbial property, keeping raw meat free of bacteria for five days in both refrigerated and open environments. These results indicate that the alginate-based bio-composite film is a promising candidate for food packaging. Full article