Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications

Bhowmik, Shuva; Agyei, Dominic; Ali, Azam

doi:10.1016/j.fpsl.2022.100962

Cited by 38 publications

(15 citation statements)

References 263 publications

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“…Packaging’s main role is to protect food products from external factors during all steps of production. Active packaging represents a modern technology used for packing food products, where different biological substances with antimicrobial/antioxidant activities can be incorporated into the packaging [ 38 ] to enhance the products’ functionality and prolong their shelf-life. According to Regulation (EC) No 1935/2004 of the European Parliament and of the Council (of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC, 2004 within the general requirements for food contact materials), “Materials and articles, including active and intelligent materials and articles, shall be manufactured in compliance with good manufacturing practice so that, under normal or foreseeable conditions of use, they do not transfer their constituents to food in quantities which could endanger human health or bring about an unacceptable change in the composition of the food, or bring about a deterioration in the organoleptic characteristics thereof” [ 39 ].…”

Section: Background Theorymentioning

confidence: 99%

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Popa

Miteluţ

Râpă

et al. 2022

Foods

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The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

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Section: Background Theorymentioning

confidence: 99%

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Popa

Miteluţ

Râpă

et al. 2022

Foods

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“…Santhosh et al recently discussed the benefits of using natural antimicrobials, including polyphenols from plant byproducts for packaging materials . Indeed, essential oils (EOs) are commonly used in the literature in combination with chitosan to form active films with high antioxidant and antimicrobial properties. ,, However, the sensory quality of food can often be altered due to the strong scent and flavor of EOs, leading to potential consumer nonacceptance. , Green tea extract has been used in active packaging materials in various studies both as an active agent and as a cross-linker. − Green tea extract contains gallic acid, epigallocatechin gallate, and seven other major catechins, which are responsible for its antioxidant and antimicrobial properties . Green tea is an inexpensive, readily available material with many low-intensity extraction methods .…”

Section: Introductionmentioning

confidence: 99%

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Westlake,

Laabei,

Jiang

et al. 2023

ACS Food Sci. Technol.

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We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan–vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.

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“…The above characteristics make essential oils (EO) an alternative to the synthetic additives used in the packaging industry [9]. Recently, different authors have evaluated the potential of chitosan films by including the EO of ginger [10], cinnamon, clove, and mustard [11], thus demonstrating the compatibility of materials and the improvement in some of their physicochemical and functional properties. However, the results observed in the literature are not conclusive, and each material and its properties depend to a large extent on the concentration and type, or source of the EO used.…”

Section: Introductionmentioning

confidence: 99%

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

Daza

Montealegre

Aldana

et al. 2023

Foods

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This work aimed to evaluate the impact of adding two essential oils (EO) from lemongrass (LEO) and Tahiti lime (TLEO) on the physical, mechanical, and thermal properties of chitosan-based biodegradable films. Six film formulations were prepared: two controls with chitosan concentrations of 1% and 1.5% v/w, two formulations combining the two chitosan concentrations with 1% LEO v/v, and two formulations combining the two chitosan concentrations with 1% TLEO v/v. The films’ morphological, water affinity, barrier, mechanical, and thermal properties were evaluated. The films’ surface showed a heterogeneous morphology without cracks, whereas the cross-section showed a porous-like structure. Adding EO to the films promoted a 35–50% decrease in crystallinity, which was associated with an increase in the elasticity (16–35%) and a decrease in the tensile strength (9.3–29.2 MPa) and Young’s modulus (190–1555 MPa) on the films. Regarding the optical properties, the opacity of the films with TLEO increased up to 500% and 439% for chitosan concentrations of 1% and 1.5%, respectively. While the increase in opacity for the films prepared with LEO was 357% and 187%, the reduction in crystallinity also reduced the resistance of the films to thermal processes, which could be explained by the reduction in the enthalpy of fusion. The thermal degradation of the films using TLEO was higher than those where LEO was used. These results were indicative of the great potential of using TLEO and LEO in biodegradable films. Likewise, this work showed an alternative for adding value to the cultivation of Tahiti lime due to the use of its residues, which is in accordance with the circular economy model. However, it was necessary to deepen the study and the use of these essential oils in the preparation of biodegradable films.

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Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications

Cited by 38 publications

References 263 publications

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

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