Mechanical, barrier and antimicrobial properties of corn distarch phosphate/nanocrystalline cellulose films incorporated with Nisin and ε-polylysine

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.

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“…[ 97 ]. Moreover, its impact on the technical properties of biodegradable films was evaluated in a recent study [ 103 ].…”

Section: Bio-active Packagingmentioning

confidence: 99%

The Green Era of Food Packaging: General Considerations and New Trends

et al. 2022

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“…ε-Poly- l -lysine (ε-PL), a natural fungicide isolated from Streptomyces albulus NO. 346, is composed of α-hydroxyl and ε-amino via peptide bond of L-lysine [ 15 , 16 , 17 , 18 ]. Unlike synthetic fungicides, ε-PL is safe for human beings and the environment.…”

Section: Introductionmentioning

confidence: 99%

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Jian

Chen

et al. 2022

Foods

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ε-poly-l-lysine (ε-PL) holds a strong antibacterial property and is widely used for food preservation. However, the application of ε-PL to enhance fruit disease resistance in postharvest longans (Dimocarpus longan Lour.) has not been explored. The objective of this study was to explore the impact of ε-PL treatment on disease occurrence and energy metabolism of longans infected with Phomopsis longanae Chi (P. longanae). It was found that, in comparison with P. longanae-inoculated longans, ε-PL could decrease the fruit disease index and adenosine monophosphate (AMP) content, increase the amounts of adenosine triphosphate (ATP), adenosine diphosphate (ADP), and energy charge, and enhance the activities of adenosine triphosphatase (ATPase) (such as H+-, Mg2+-, and Ca2+-ATPase) in the mitochondria, protoplasm, and vacuole. The results suggest that the higher levels of ATPase activity and energy status played essential roles in disease resistance of postharvest longan fruit. Therefore, the ε-PL treatment can be used as a safe and efficient postharvest method to inhibit the disease occurrence of longan fruit during storage at room temperature.

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“…ε ‐Polylysine ( ε ‐PL), an efficient biological preservative, is a safe food additive approved by the Food and Drug Administration (FDA) in 2003 22 . In Japan, it is widely added to sushi, sashimi, and salads to prevent foodborne bacteria 23 …”

Section: Introductionmentioning

confidence: 99%

Effects of ε‐polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets

Lang

Lan

et al. 2022

J Sci Food Agric

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BACKGROUND The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf‐life of sea bass fillets treated with ε‐polylysine (ε‐PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC‐MRPs), during refrigerated storage. RESULTS The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC‐MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K‐value and the total volatile basic nitrogen (TVB‐N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) indicate that LC‐MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC‐MRPs increased the shelf‐life of refrigerated sea bass fillets for another 9 days. CONCLUSION Maillard reaction products derived from chitooligosaccharides and ε‐polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.

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Mechanical, barrier and antimicrobial properties of corn distarch phosphate/nanocrystalline cellulose films incorporated with Nisin and ε-polylysine

Cited by 49 publications

References 35 publications

The Green Era of Food Packaging: General Considerations and New Trends

The Green Era of Food Packaging: General Considerations and New Trends

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Effects of ε‐polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets

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