Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications

Carli, Cristiane De; Aylanç, Volkan; Mouffok, Kheira M.; Santamaria‐Echart, Arantzazu; Barreiro, Filomena; Tomás, Andreia; Pereira, Celeide; Rodrigues, Paula; Vilas-Boas, Miguel; Falcão, Soraia I.

doi:10.1016/j.ijbiomac.2022.05.155

Cited by 61 publications

(36 citation statements)

References 59 publications

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“…Propolis is a lipophilic resinous material produced by honey bees ( Apis mellifera L.) and nowadays its use in the food industry is more interesting due to its nutraceutical and functional potential. These properties are attributed to its high content of phenolic compounds, flavonoids, and a high antioxidant capacity; attributes that make it a substance that promotes human health, with important antimicrobial, anti-inflammatory, anticancer, and antiviral activity, which would allow its use as an important natural food additive [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 ]. Nevertheless, their use in food products is still problematic due to their intense aroma, bitter taste, poor thermal stability, low oxidative stability, and insolubility in water [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

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Section: Introductionmentioning

confidence: 99%

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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“…There are still few studies on consumer biodegradable packaging and its antioxidant properties [ 33 , 48 , 56 ]. A description of the production of films with a high content of polyphenol compounds can be found in the literature [ 57 , 58 ]. On the other hand, research on disposable tableware is mainly related to mechanical and structural properties [ 33 , 48 , 56 ].…”

Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

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“…Moreover, it improved antibacterial and antioxidant functions. Overall, CS-based composite films appear to be a viable environmentally benign replacement for petroleum-based synthetic polymers, allowing food goods to have longer shelf lives due to their ecofriendliness [30]. Moreover, the addition of 10% ethanolic extract of propolis and 33% chitosan nanoparticles into edible film formulations provides pertinent information on edible propolis-chitosan nanoparticle films for strawberry preservation.…”

Section: Food Packaging Overviewmentioning

confidence: 99%

Propolis applications in food industries and packaging

El‐Sakhawy

Salama

Mohamed

2023

Biomass Conv. Bioref.

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Propolis has been utilized as a natural bio-product from beekeeping for various applications such as wound healing, food packaging, and food production. However, the applications of propolis as food additives are limited by the low oral bioavailability, bitter taste, and aroma. The current review investigates the recent techniques, such as encapsulation, microencapsulation, film casting, and composite materials, which enhance the propolis availability for food applications. Propolis enhances the mechanical properties, oxygen and moisture barrier, antioxidant, and microbial resistance of the resulting materials. Therefore, the utilization of propolis composites as an effective food packaging in the future is promising. Based on these results, the food industry can benefit from developing propolis-based composite. Graphical Abstract

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Production of chitosan-based biodegradable active films using bio-waste enriched with polyphenol propolis extract envisaging food packaging applications

Cited by 61 publications

References 59 publications

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Propolis applications in food industries and packaging

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