Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation

Chen, Chen; Deng, Suyun; Tian, Huaixiang; Kou, Xingran; Yu, Haiyan; Huang, Juan; Lou, Xinman; Yuan, Haibin

doi:10.1016/j.foodhyd.2023.109496

Cited by 16 publications

(4 citation statements)

References 34 publications

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“…To address this issue, preservation papers and pads have been proposed, proving effective in slowing down meat decay, particularly in the storage of frozen meat (Battisti et al, 2017;Chen et al, 2024;Wang et al, 2023). Functional biopolymer-coated papers developed by Shankar and Rhim (2018) exhibited strong antimicrobial activity against foodborne pathogens (Listeria monocytogenes and E. coli) on fish mince, representing a biodegradable and environmentally friendly food packaging material.…”

Section: Meat and Seafood Packagingmentioning

confidence: 99%

“…The increasing demand for meat worldwide has raised concerns about microbial contamination and oxidation, leading to spoilage, especially causing adverse sensory and nutritional changes (Barbosa et al., 2022; Zhang et al., 2022). To address this issue, preservation papers and pads have been proposed, proving effective in slowing down meat decay, particularly in the storage of frozen meat (Battisti et al., 2017; Chen et al., 2024; Wang et al., 2023). Functional biopolymer‐coated papers developed by Shankar and Rhim (2018) exhibited strong antimicrobial activity against foodborne pathogens ( Listeria monocytogenes and E. coli ) on fish mince, representing a biodegradable and environmentally friendly food packaging material.…”

Section: The Preparation and Application Of Hydrophobic Antimicrobial...mentioning

confidence: 99%

“…Techniques such as microencapsulation (Jang et al., 2017; Zhang et al., 2023) and nanoscale emulsions (Wang et al., 2023), as well as nanoencapsulation (Bahrami et al., 2020), have been employed to control the release of odors, simultaneously prolonging the release of functional components. Composite paper‐based packaging materials made from microcapsules of cinnamon essential oil (CGCM) (Chen et al., 2024; Shao et al., 2021), Chinese fir essential oil (Song, Shi et al., 2022), and curcumin (Bian et al., 2023) have shown excellent antioxidant and antimicrobial properties, providing outstanding preservation effects during storage of meat, strawberries, edible fungi, and cakes. Additionally, smart functional paper produced from FeSO 4 microcapsules as a coloring agent also exhibits humidity responsiveness (Ichiura et al., 2005).…”

Section: Challenges In the Development Of Food Packaging Papermentioning

confidence: 99%

“…Natural biomaterials such as insect glue, beeswax, chitosan, and sodium alginate are often used as coating materials to enhance the water resistance and mechanical properties of paper‐based materials (Chungsiriporn et al., 2022; Zhu et al., 2023). Additionally, incorporating antimicrobial agents into paper‐based packaging materials can reduce the risk of microbial contamination and extend the shelf life of packaged foods (Chen et al., 2024). Functional paper‐based composites are generally manufactured using methods such as coating, spraying, and layer‐by‐layer assembly (Li et al., 2021; Zhang et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Paper‐based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications

Jieying,

Tingting,

Caie

et al. 2024

Comp Rev Food Sci Food Safe

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The environmental challenges posed by plastic pollution have prompted the exploration of eco‐friendly alternatives to disposable plastic packaging and utensils. Paper‐based materials, derived from renewable resources such as wood pulp, non‐wood pulp (bamboo pulp, straw pulp, reed pulp, etc.), and recycled paper fibers, are distinguished by their recyclability and biodegradability, making them promising substitutes in the field of plastic food packaging. Despite their merits, challenges like porosity, hydrophilicity, limited barrier properties, and a lack of functionality have restricted their packaging potential. To address these constraints, researchers have introduced antimicrobial agents, hydrophobic substances, and other functional components to improve both physical and functional properties. This enhancement has resulted in notable improvements in food preservation outcomes in real‐world scenarios. This paper offers a comprehensive review of recent progress in hydrophobic antimicrobial paper‐based materials. In addition to outlining the characteristics and functions of commonly used antimicrobial substances in food packaging, it consolidates the current research landscape and preparation techniques for hydrophobic paper. Furthermore, the paper explores the practical applications of hydrophobic antimicrobial paper‐based materials in agricultural produce, meat, and seafood, as well as ready‐to‐eat food packaging. Finally, challenges in production, application, and recycling processes are outlined to ensure safety and efficacy, and prospects for the future development of antimicrobial hydrophobic paper‐based materials are discussed. Overall, the emergence of hydrophobic antimicrobial paper‐based materials stands out as a robust alternative to plastic food packaging, offering a compelling solution with superior food preservation capabilities. In the future, paper‐based materials with antimicrobial and hydrophobic functionalities are expected to further enhance food safety as promising packaging materials.

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