Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon

Gaglio, Raimondo; Botta, Luigi; Garofalo, Giuliana; Miceli, Alessandro; Settanni, Luca; Lopresti, Francesco

doi:10.1016/j.fpsl.2021.100633

Cited by 25 publications

(13 citation statements)

References 49 publications

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“…The correlation curve between the OI of the extract at different final concentration (between 2.5 and 37.5 mg/L) is calculated by means of Equation (5):…”

Section: Determination Of Antioxidant Capacity Using the Dpph Methodsmentioning

confidence: 99%

“…For instance, when impregnated polymers were intended to be used as food preserving packaging, they should remain mostly unaltered and, therefore, any microbubbles or breakages might compromise their functionality over the storage time. The same polymer in the form of aerogels [4] or foams [5][6][7] could be employed as an effective release device rather than a packaging film. When such polymers are used in the biomedical field, they can perfectly operate as bioactive catheters or stents [8] as long as they maintain their structure, or even as functionalized scaffolds [9,10] when they present a high porosity ratio.…”

Section: Introductionmentioning

confidence: 99%

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Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications

et al. 2022

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Identifying new polymers from natural resources that can be effectively functionalized can have a substantial impact on biomedical devices and food preservation fields. Some of these polymers would be made of biodegradable, renewable and compostable materials, and present the kind of porosity required to effectively carry active compounds that confer on them the desired properties for their intended applications. Some natural extracts, such as mango leaf extract, have been proven to have high levels of antioxidant, antimicrobial or anti-inflammatory properties, making them good candidates for controlled-release applications. This work intends to investigate the supercritical impregnation of different types of polymers (ABS, PETG, TPU, PC and PCL) with mango leaf extract. The influence of temperature and pressure on the polymers’ structure (swelling and foaming processes) and their different behaviors have been analyzed. Thus, TPU and PC experience minimal structural modifications, while PETG, PCL and ABS, on the other hand, suffer quite significant structural changes. TPU and PETG were selected as the representative polymers for each one of these behaviors to delve into mango leaf extract impregnation processes. The bioactive capacity of the extract is present in either impregnated polymer, with 25.7% antioxidant activity by TPU processed at 35 °C and 100 bar and 32.9% antioxidant activity by PETG impregnated at 75 °C and 400 bar.

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“…The correlation curve between the OI of the extract at different final concentration (between 2.5 and 37.5 mg/L) is calculated by means of Equation (5):…”

Section: Determination Of Antioxidant Capacity Using the Dpph Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications

et al. 2022

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“…Recent developments in materials science and bioengineering research have focused on a new packaging technology that can improve quality and food safety [ 10 , 11 ]. Active packaging allows the active compound to diffuse into the food environment continuously and for an extended length of time, thus reducing the need for preservatives [ 12 , 13 , 14 , 15 ]. The development of bio-based polymer films has attracted increasing attention because of the growing focus on food health and safety, as well as the extensive environmental pollution caused by the non-biodegradability of existing food packaging [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging

Xie

Cheng

et al. 2022

Nanomaterials

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Health concerns about food safety have increased in recent years. In order to ensure the safety and increase the shelf-life of food, many methods have been used to slow down the oxidation rate of food fat. In order to solve this problem, a new type of antioxidant-active packaging has emerged. Poly(lactic acid) (PLA) films containing phloridzin adsorbed on to an MCM-41 mesoporous molecular sieve were prepared by electrostatic spinning, using PLA as a film-forming substrate, phloridzin as an antioxidant, and MCM-41 as the adsorption and controlled release carrier. The physical properties of the new films—including microscopic structure, water vapor transmission rate, and fresh-keeping effects, as well as the mechanical, thermal, antioxidant, and antibacterial properties—were studied. When the mass ratio of MCM-41 to phloridzin is 1:2, the nanofiber membrane achieves a 53.61% free-radical scavenging rate and better antibacterial performance (85.22%) due to the high content of phloridzin (30.54%). Additionally, when the mass ratio of the molecular sieve to phloridzin is 1:2 and 3:4 (with the best antibacterial performance of 89.30%), the films significantly delay lipid oxidation in the strawberry packaging, allowing the fresh-keeping time to be extended to up to 21 days before mildew appears. In this study, an MCM-41 mesoporous molecular sieve was used to load phloridzin for the first time. The packaging film with phloridzin, MCM-41, and poly(lactic acid) were used as the raw materials and electrospinning technology was used to prepare the packaging film with antioxidant activity. The packaging film was used for the first time in the packaging of strawberries.

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“…One example is the combination of PLA with the antimicrobial properties of pediocin, which would have many benefits as an active packaging, reducing the risk of foodborne illness for consumers; storage periods could be extended, reducing economic losses; after use, the packaging can be decomposed by composting, reduce the amount of waste produced, and consequently significantly reducing the burden on the environment [ 104 , 123 , 150 , 151 ]. One of the safer solutions used in the technology of producing PLA-based packaging may be the use of natural essential oils [ 152 ] such as carvacrol [ 153 ] and thymol, present in oregano oil [ 147 ].…”

Section: Antimicrobiological Packagingmentioning

confidence: 99%

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

Gumienna

Górna

2021

Molecules

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Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.

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Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon

Cited by 25 publications

References 49 publications

Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications

Structural Modification of Polymers Functionalized with Mango Leaf Extract by Supercritical Impregnation: Approaching of Further Food and Biomedical Applications

Preparation and Characterization of New Electrospun Poly(lactic acid) Nanofiber Antioxidative Active Packaging Films Containing MCM-41 Mesoporous Molecular Sieve Loaded with Phloridzin and Their Application in Strawberry Packaging

Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins

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