Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp

Wen, Yanyi; Liu, Jia; Jiang, Lei; Zhu, Zhongjie; He, Suirui; He, Shu; Shao, Wei

doi:10.1016/j.fpsl.2021.100709

Cited by 86 publications

(30 citation statements)

References 48 publications

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“…Hairtail fish (Trichiurus haumela) was coated with chitosan-eugenol nanoemulsion to increase its shelf life during storage at 4°C (Liu, Shao, et al, 2021). They reported that chitosan-eugenol coating increased the shelf life of the sample up to 18 days in cold storage than the chitosan-alone coating (12 days).…”

Section: Fish Productsmentioning

confidence: 99%

“…Thymol and purple potato extract films were incorporated into 2,2,6,6‐tetramethylpiperidine‐1‐oxyl radical (TEMPO) oxidized bacterial cellulose films to develop packaging materials for shrimps (Wen et al, 2021). The incorporation of active compounds resulted in the improvement of thermal stability, UV barrier, and water barrier activity of bacterial cellulose films, although the tensile strength declined.…”

Section: Application Of Essential Oil‐loaded Coatings For Aquatic Foo...mentioning

confidence: 99%

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Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Chakraborty

Nath

Hoque

et al. 2022

Food Processing Preservation

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Aquatic food products, including fish and crustaceans, are some of the most consumed foods globally and are highly prone to microbial contamination. Such products have been preserved using conventional processing techniques such as freezing, cold storage, modified atmospheric packaging (MAP), and vacuum packaging. However, these techniques have been used since decades and are not cost‐effective. Therefore, alternative sustainable strategies need to be explored. One viable option is the application of biopolymer‐based films and coatings loaded with active antimicrobial agents (peptides and essential oil components) for the preservation of aquatic food products. Nisin is the most widely used peptide for the development of antimicrobial coatings, while eugenol, carvacrol, and cinnamaldehyde are among the most popular essential oil compounds. Findings reveal that both peptides and essential oils, when applied in combination within a coating system, demonstrate robust antimicrobial activity, delayed lipid oxidation, and retain the overall quality of the aquatic food system. Novelty impact statement Antimicrobial‐based coating systems have recently gained worldwide attention due to their ability to delay food contamination and maintain product quality throughout the storage period. This review provides a comprehensive description of peptide and essential oil‐loaded coating systems and their application in the shelf‐life extension of aquatic food products. In addition, the application of nanocomposite systems for the preservation of aquatic foods has been discussed.

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Section: Fish Productsmentioning

confidence: 99%

Section: Application Of Essential Oil‐loaded Coatings For Aquatic Foo...mentioning

confidence: 99%

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Chakraborty

Nath

Hoque

et al. 2022

Food Processing Preservation

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“…BC is already produced as a nanomaterial, with remarkable intrinsic properties, namely the high porosity combined with the high surface area and biodegradability [18]. Thus, BC and its derivatives have been extensively explored in the development of biodegradable packaging, namely as a reinforcing agent [19], or to produce edible films [20], and even to the production of active and intelligent food packaging materials, with the addition of bioactive compounds [17,21], as well as additives in electrospun nanofibers for different purposes [22]. Additionally, the reactive groups within its structure provide numerous possibilities for modifications [23].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Food Packaging Based on Prodigiosin-Incorporated Double-Layered Bacterial Cellulose and Chitosan Composites

et al. 2022

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Nowadays, food packaging systems have shifted from a passive to an active role in which the incorporation of antimicrobial compounds into biopolymers can promote a sustainable way to reduce food spoilage and its environmental impact. Accordingly, composite materials based on oxidized-bacterial cellulose (BC) and poly(vinyl alcohol)-chitosan (PVA-CH) nanofibers were produced by needleless electrospinning and functionalized with the bacterial pigment prodigiosin (PG). Two strategies were explored, in the first approach PG was incorporated in the electrospun PVA-CH layer, and TEMPO-oxidized BC was the substrate for nanofibers deposition (BC/PVA-CH_PG composite). In the second approach, TEMPO-oxidized BC was functionalized with PG, and afterward, the PVA-CH layer was electrospun (BC_PG/PVA-CH composite). The double-layer composites obtained were characterized and the nanofibrous layers displayed smooth fibers with average diameters of 139.63 ± 65.52 nm and 140.17 ± 57.04 nm, with and without pigment incorporation, respectively. FTIR-ATR analysis confirmed BC oxidation and revealed increased intensity at specific wavelengths, after pigment incorporation. Moreover, the moderate hydrophilic behavior, as well as the high porosity exhibited by each layer, remained mostly unaffected after PG incorporation. The composites’ mechanical performance and the water vapor transmission rate (WVTR) evaluation indicated the suitability of the materials for certain food packaging solutions, especially for fresh products. Additionally, the red color provided by the bacterial pigment PG on the external surface of a food packaging material is also a desirable effect, to attract the consumers’ attention, creating a multifunctional material. Furthermore, the antimicrobial activity was evaluated and, PVA-CH_PG, and BC_PG layers exhibited the highest antimicrobial activity against Staphylococcus aureus and Pseudomonas aeruginosa. Thus, the fabricated composites can be considered for application in active food packaging, owing to PG antimicrobial potential, to prevent foodborne pathogens (with PG incorporated into the inner layer of the food packaging material, BC/PVA-CH_PG composite), but also to prevent external contamination, by tackling the exterior of food packaging materials (with PG added to the outer layer, BC_PG/PVA-CH composite).

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“…Conversely, when developing alternative packaging, the attention on increasing the quality profile of the packaged goods and reducing the possibility of food becoming waste is not neglected by devising solutions that could extend the durability of packaged product [ 13 ]. Therefore, research is moving towards new preservation techniques, such as active and bioactive packaging and smart packaging, which can intentionally interact with food and the surrounding environment providing consumer health benefits [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

Chirilli

Molino

Torri

2022

Foods

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Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect of socio-demographic characteristics on all variable responses was explored by ANOVA models and t-tests. Participants were segmented according to a visual approach based on a principal component analysis applied on the consumers’ behavioral data. Gender, age, and education level affected consumer awareness, behavior and expectations differently. Four groups of consumers were distinguished on the grounds of their behavior in relation to food packaging: (1) More sustainable—packaging-role-oriented; (2) More sustainable—packaging minimizers; (3) Less sustainable; and (4) Medium sustainable. The most sustainable groups were mainly composed of females, while less sustainable consumers were mainly the youngest. The four groups differed in terms of expectations for sustainability-related information that can be communicated through food labels. In conclusion, this work provided new knowledge that is useful to understand the factors that influence consumer behavior and to promote the consumers’ packaging-related sustainability choices through food packaging.

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Development of intelligent/active food packaging film based on TEMPO-oxidized bacterial cellulose containing thymol and anthocyanin-rich purple potato extract for shelf life extension of shrimp

Cited by 86 publications

References 48 publications

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Biopolymer‐based antimicrobial coatings for aquatic food products: A review

Antimicrobial Food Packaging Based on Prodigiosin-Incorporated Double-Layered Bacterial Cellulose and Chitosan Composites

Consumers’ Awareness, Behavior and Expectations for Food Packaging Environmental Sustainability: Influence of Socio-Demographic Characteristics

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