Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Charles, Anto Pradeep Raja; Jin, Tony; Mu, R.; Wu, Ying

doi:10.1111/1541-4337.12827

Cited by 45 publications

(12 citation statements)

References 255 publications

(258 reference statements)

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“…Electrospinning is a direct and easy-to-implement, top-down nanotechnology powered by electrostatic energy and involves fluid dynamics, which has been popular over the past decade [ 8 , 9 , 10 , 11 , 12 ]. It is not only a micro/nanofiber forming technology, but also can be used as a micro/nanocomponent encapsulation technology.…”

Section: Introductionmentioning

confidence: 99%

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

et al. 2022

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The purpose of this work is to develop a novel ultrathin fibrous membrane with a core-sheath structure as antibacterial food packaging film. Coaxial electrospinning was exploited to create the core-sheath structure, by which the delivery regulation of the active substance was achieved. Resveratrol (RE) and silver nanoparticles (AgNPs) were loaded into electrospun zein/polyethylene oxide ultrathin fibers to ensure a synergistic antibacterial performance. Under the assessments of a scanning electron microscope and transmission electron microscope, the ultrathin fiber was demonstrated to have a fine linear morphology, smooth surface and obvious core-sheath structure. X-ray diffraction and Fourier transform infrared analyses showed that RE and AgNPs coexisted in the ultrathin fibers and had good compatibility with the polymeric matrices. The water contact angle experiments were conducted to evaluate the hydrophilicity and hygroscopicity of the fibers. In vitro dissolution tests revealed that RE was released in a sustained manner. In the antibacterial experiments against Staphylococcus aureus and Escherichia coli, the diameters of the inhibition zone of the fiber were 8.89 ± 0.09 mm and 7.26 ± 0.10 mm, respectively. Finally, cherry tomatoes were selected as the packaging object and packed with fiber films. In a practical application, the fiber films effectively reduced the bacteria and decreased the quality loss of cherry tomatoes, thereby prolonging the fresh-keeping period of cherry tomatoes to 12 days. Following the protocols reported here, many new food packaging films can be similarly developed in the future.

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Section: Introductionmentioning

confidence: 99%

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

et al. 2022

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“…Fortunately, the blanching also reduced the oil content in the fried slices as it caused starch gelatinization and the formation of surface gel layers, which decreased the oil absorption during frying. Despite the advantages of blanching, its industrial application is quite challenging due to the cost associated with the thermal energy input, the leaching of nutrients due to the impact of heat, and the possible degradation of bioactive compounds (Charles et al., 2021).…”

Section: Technologies For Reduction Of Acrylamidementioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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“…In addition, the adverse effects of food oxidation reduce its nutritional value largely due to the breakdown of essential fatty acids that may be present in the parental foodstuff. , Active packaging protects the nutritional value of foods by functioning as a protective shield to prevent deterioration brought on by the environment. Consequently, effective active packaging materials are highly beneficial as they have a significant capability to improve food quality, safety, and shelf life. − …”

Section: Introductionmentioning

confidence: 99%

Poly(vinyl chloride) Derived Food Packaging Applications with Antioxidative and Anticancer Properties

Hazer

Karahaliloğlu

Ashby

2023

ACS Food Sci. Technol.

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Novel poly(vinyl chloride) (PVC) polymer derivatives based on the natural antioxidants vanillic acid, cinnamic acid, coumaric acid, caffeic acid, and naringin were prepared and characterized for their chemical structures, molecular weights, thermal and mechanical properties, and antioxidant characteristics toward linseed oil. Oxidation delay times (induction periods) were prolonged from 1 to 6 days beyond the pristine PVC, with the naringin-based derivative being the most effective. Biological activities of the PVC derivatives were determined and showed the substituted PVC polymers effectively inhibited the formation of reactive oxygen species (ROS) in the MCF-7 cell line according to the following sequence: cinnamic acid ≥ caffeic acid ≥ vanillic acid = naringin ≥ coumaric acid, with only a minimal effect on healthy L929 cells. These results indicate that the derivatives produced in this study have potential applications as active packaging materials for food and as antibacterial/anticancer biomaterials in areas such as tissue engineering.

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Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review

Cited by 45 publications

References 255 publications

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

Electrospun Zein/Polyoxyethylene Core-Sheath Ultrathin Fibers and Their Antibacterial Food Packaging Applications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Poly(vinyl chloride) Derived Food Packaging Applications with Antioxidative and Anticancer Properties

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