Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves

Barzan, Giulia; Sacco, Alessio; Giovannozzi, Andrea Mario; Portesi, C.; Schiavone, Consolato; Salafranca, Jesús; Wrona, Magdalena; Nerín, Cristina; Rossi, A.

doi:10.1016/j.foodchem.2023.137088

Cited by 19 publications

(3 citation statements)

References 32 publications

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“…Among them, microbial growth and oxidation are the most pressing concerns. Thus, effective antimicrobial and antioxidant food packaging systems are important to minimize food spoilage and prevent such economic loss (Barzan et al, 2024;Shen et al, 2023). In addition to using polymers (such as chitosan) with inherent antibacterial activity, many antibacterial agents are promising candidates for developing active food packaging films as functional fillers, including natural compounds (such as essential oil, polyphenols, flavonoids) and nanomaterial (such as QDs, metallic nanoparticles, metal oxides, nanotube) (Vieira et al, 2022;Yong & Liu, 2021;Zanetti et al, 2018;Zou et al, 2020).…”

Section: Food Preservation and Active Packagingmentioning

confidence: 99%

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Zou,

Shi,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting‐edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD‐based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high‐performance QD‐based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.

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Section: Food Preservation and Active Packagingmentioning

confidence: 99%

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Zou,

Shi,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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“…Barzan et al 96 utilised natural extracts from food industry waste (olive pomace and grape marc) and Moringa oleifera leaves in developing innovative cellulose-based biopolymer packaging systems. Employing various extraction methods, the research highlights the superior antioxidant efficacy of methanol and acetone extracts in prolonging the shelf life of food products, particularly in preventing lipid peroxidation in ground beef.…”

Section: Plant-based Agro-wastementioning

confidence: 99%

Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

Yin,

Woo

2024

Sustainable Food Technol.

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“…MO is derived from the seeds of Moringa oleifera Lam. ( M. oleifera ), which is a fast-growing, drought-resistant, and versatile plant with diverse purposes, including medicines, functional food products, water purification, food packaging, biodiesel, and plasticizer. ,− MO is rich in monounsaturated fatty acids, i.e., oleic acid (up to 80%), in nature . The presence of a high concentration of oleic fatty acid, low polyunsaturated (<1%), and free fatty acid contents (<0.1%) cause its low viscosity and high stability under oxidation, which make it a potential feedstock and alternative source for this biobased plasticizer application.…”

Section: Introductionmentioning

confidence: 99%

Performance of Moringa Oil as an Effective Bioplasticizer on Static and Dynamic Mechanical Properties of Natural Rubber Vulcanizates

Jarnthong,

Lopattananon,

et al. 2024

ACS Sustainable Chem. Eng.

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This work aims to present an alternative green plasticizer for natural rubber (NR) compounds to avoid using petroleum-based plasticizer, which causes air pollution and impacts human health. The application of Moringa oil (MO) as a bioplasticizer was studied in both gum and carbon black (CB) reinforced NR compounds for a better understanding of the plasticization mechanism and the effect of MO on the properties of NR and NR/CB vulcanizates compared with the traditional plasticizer naphthenic oil (NO). Results indicated that the addition of MO into NR and NR/CB compounds improved cure rate index (CRI), mechanical properties, and rolling resistance compared with NO plasticized compounds. The glass transition temperature (T g ) of both gum and CB filled NR vulcanizates was affected noticeably by the presence of MO. In addition, there was no significant difference between using MO and NO on the cross-link density of the vulcanizates, nor dispersion of CB in the NR/CB vulcanizates. The plasticization mechanisms of MO and NO in the NR compounds were proposed and discussed. As a result, the present study suggests that MO could be used as an alternative nontoxic plasticizer for NR and NR/CB compounds while simultaneously enhancing the static and dynamic properties of the NRs.

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Development of innovative antioxidant food packaging systems based on natural extracts from food industry waste and Moringa oleifera leaves

Cited by 19 publications

References 32 publications

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Transitioning of petroleum-based plastic food packaging to sustainable bio-based alternatives

Performance of Moringa Oil as an Effective Bioplasticizer on Static and Dynamic Mechanical Properties of Natural Rubber Vulcanizates

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