Natural Starch in Biomedical and Food Industry: Perception and Overview

Utilization of native starch is increasing globally because of its wide distribution and natural occurrence. Starch is mainly abundant in tubers and food grains. Scientific research on starch is increasing in recent years due to its unique physiochemical and biomedical properties. Native starch is an emerging biopolymer and copolymer in the biomedical and pharmaceutical areas due to its renewability, biocompatibility, biodegradability, and relative inexpensiveness. Today, there is an increasing interest in natural starches to design and produce diverse products due to their pertinent structural properties and non-toxicity. Due to these attributes, these natural polymers are becoming functional core materials in the biomedical industry, construction materials, medicine industry, food industry, food packaging, and carrier for active drugs. In this paper, we mainly attempt to analyze the physicochemical attributions and the biomedical applications on native or non-conventional starches obtained from the natural botanical sources.

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An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽

10.3390/polym13193271 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3271

Author(s):

Maricarmen Iñiguez-Moreno ◽

Juan Arturo Ragazzo-Sánchez ◽

Montserrat Calderón-Santoyo

Keyword(s):

Food Industry ◽

Food Packaging ◽

Fruits And Vegetables ◽

Healthy Lifestyle ◽

Negative Impact ◽

Composite Coatings ◽

Barrier Properties ◽

Edible Films ◽

Life Extension ◽

Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

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Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

Current Pharmaceutical Design ◽

10.2174/1381612825666190712181403 ◽

2019 ◽

Vol 25 (24) ◽

pp. 2661-2676 ◽

Cited By ~ 1

Author(s):

Sundaresan Bhavaniramya ◽

Ramar Vanajothi ◽

Selvaraju Vishnupriya ◽

Kumpati Premkumar ◽

Mohammad S. Al-Aboody ◽

...

Keyword(s):

Enzyme Activity ◽

Enzyme Immobilization ◽

Food Industry ◽

Environmental Changes ◽

Immobilized Enzymes ◽

Food Industries ◽

Physiological Processes ◽

Different Types ◽

Simple Processing ◽

Biomedical Industry

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

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Biomedical Applications of Natural Polymers for Drug Delivery

Current Organic Chemistry ◽

10.2174/138527281802140129104525 ◽

2014 ◽

Vol 18 (2) ◽

pp. 152-164 ◽

Cited By ~ 11

Author(s):

Mariana Chifiriuc ◽

Alexandru Grumezescu ◽

Valentina Grumezescu ◽

Eugenia Bezirtzoglou ◽

Veronica Lazar ◽

...

Keyword(s):

Drug Delivery ◽

Biomedical Applications ◽

Natural Polymers

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Monomers, Materials and Energy from Coffee By-Products: A Review

Sustainability ◽

10.3390/su13126921 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6921

Author(s):

Laura Sisti ◽

Annamaria Celli ◽

Grazia Totaro ◽

Patrizia Cinelli ◽

Francesca Signori ◽

...

Keyword(s):

Circular Economy ◽

Food Industry ◽

Food Packaging ◽

Low Cost ◽

Biofuel Production ◽

Material Technology ◽

Coffee Production ◽

Coffee Pulp ◽

Coffee Waste ◽

By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

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Potential application of gold nanoparticles in food packaging: a mini review

Gold Bulletin ◽

10.1007/s13404-021-00290-9 ◽

2021 ◽

Author(s):

Saeed Paidari ◽

Salam Adnan Ibrahim

Keyword(s):

Gold Nanoparticles ◽

Potential Application ◽

Food Industry ◽

Food Packaging ◽

Industrial Applications ◽

Mechanisms Of Action ◽

Microbial Load ◽

Food Sector ◽

The Past ◽

Industry Applications

AbstractIn the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.

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Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18115795 ◽

2021 ◽

Vol 18 (11) ◽

pp. 5795

Author(s):

Kgomotso Lebelo ◽

Ntsoaki Malebo ◽

Mokgaotsa Jonas Mochane ◽

Muthoni Masinde

Keyword(s):

Food Safety ◽

Food Production ◽

Food Industry ◽

Food Packaging ◽

Agricultural Sector ◽

Negative Impact ◽

Anthropogenic Factors ◽

Chemical Contamination ◽

Chemical Toxicity ◽

Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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Topographical and Biomechanical Guidance of Electrospun Fibers for Biomedical Applications

Polymers ◽

10.3390/polym12122896 ◽

2020 ◽

Vol 12 (12) ◽

pp. 2896

Author(s):

Sara Ferraris ◽

Silvia Spriano ◽

Alessandro Calogero Scalia ◽

Andrea Cochis ◽

Lia Rimondini ◽

...

Keyword(s):

Surface Modification ◽

Biomedical Applications ◽

Biomedical Application ◽

Electrospun Fibers ◽

Natural Polymers ◽

Polymeric Fibers ◽

Biological Phenomena ◽

Proper Design ◽

Synthetic And Natural Polymers ◽

Selection Of

Electrospinning is gaining increasing interest in the biomedical field as an eco-friendly and economic technique for production of random and oriented polymeric fibers. The aim of this review was to give an overview of electrospinning potentialities in the production of fibers for biomedical applications with a focus on the possibility to combine biomechanical and topographical stimuli. In fact, selection of the polymer and the eventual surface modification of the fibers allow selection of the proper chemical/biological signal to be administered to the cells. Moreover, a proper design of fiber orientation, dimension, and topography can give the opportunity to drive cell growth also from a spatial standpoint. At this purpose, the review contains a first introduction on potentialities of electrospinning for the obtainment of random and oriented fibers both with synthetic and natural polymers. The biological phenomena which can be guided and promoted by fibers composition and topography are in depth investigated and discussed in the second section of the paper. Finally, the recent strategies developed in the scientific community for the realization of electrospun fibers and for their surface modification for biomedical application are presented and discussed in the last section.

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Membrane manufacture for peptide separation

Green Chemistry ◽

10.1039/c6gc01259k ◽

2016 ◽

Vol 18 (19) ◽

pp. 5151-5159 ◽

Cited By ~ 23

Author(s):

DooLi Kim ◽

Octavio R. Salazar ◽

Suzana Pereina Nunes

Keyword(s):

Ionic Liquids ◽

Protein Separation ◽

Biomedical Applications ◽

Food Industry ◽

Green Solvent ◽

Seawater Desalination ◽

Peptide Separation ◽

Polysulfone Membranes

Polysulfone membranes are key tools in biomedical applications, such as hemodialysis and protein separation, in the food industry, and in seawater desalination. Ionic liquids are proposed as green solvent for membrane manufacture with tailored peptide selectivity.

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Characterization of Epigallocatechin-Gallate-Grafted Chitosan Nanoparticles and Evaluation of Their Antibacterial and Antioxidant Potential

Polymers ◽

10.3390/polym13091375 ◽

2021 ◽

Vol 13 (9) ◽

pp. 1375

Author(s):

María J. Moreno-Vásquez ◽

Maribel Plascencia-Jatomea ◽

Saúl Sánchez-Valdes ◽

Judith C. Tanori-Córdova ◽

Francisco J. Castillo-Yañez ◽

...

Keyword(s):

Biomedical Applications ◽

Food Packaging ◽

Inhibitory Concentration ◽

Antioxidant Activities ◽

Bacterial Species ◽

Chitosan Nanoparticles ◽

Epigallocatechin Gallate ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power

Nanoparticles based on chitosan modified with epigallocatechin gallate (EGCG) were synthetized by nanoprecipitation (EGCG-g-chitosan-P). Chitosan was modified by free-radical-induced grafting, which was verified by Fourier transform infrared (FTIR). Furthermore, the morphology, particle size, polydispersity index, and zeta potential of the nanoparticles were investigated. The grafting degree of EGCG, reactive oxygen species (ROS) production, antibacterial and antioxidant activities of EGCG-g-chitosan-P were evaluated and compared with those of pure EGCG and chitosan nanoparticles (Chitosan-P). FTIR results confirmed the modification of the chitosan with EGCG. The EGCG-g-chitosan-P showed spherical shapes and smoother surfaces than those of Chitosan-P. EGCG content of the grafted chitosan nanoparticles was 330 μg/g. Minimal inhibitory concentration (MIC) of EGCG-g-chitosan-P (15.6 μg/mL) was lower than Chitosan-P (31.2 μg/mL) and EGCG (500 μg/mL) against Pseudomonas fluorescens (p < 0.05). Additionally, EGCG-g-chitosan-P and Chitosan-P presented higher Staphylococcus aureus growth inhibition (100%) than EGCG at the lowest concentration tested. The nanoparticles produced an increase of ROS (p < 0.05) in both bacterial species assayed. Furthermore, EGCG-g-chitosan-P exhibited higher antioxidant activity than that of Chitosan-P (p < 0.05) in 2,2′-azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and ferric-reducing antioxidant power assays. Based on the above results, EGCG-g-chitosan-P shows the potential for food packaging and biomedical applications.

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Food Safety and Employee Health Implications of COVID-19

Journal of Food Protection ◽

10.4315/jfp-21-201 ◽

2021 ◽

Author(s):

Aljosa Trmcic ◽

Elizabeth Demmings ◽

Kalmia Kniel ◽

Martin Wiedmann ◽

Samuel David Alcaine

Keyword(s):

Food Safety ◽

Food Supply ◽

Food Industry ◽

Food Packaging ◽

Control Strategies ◽

Epidemiological Data ◽

Control Culture ◽

Safety Risks ◽

The Face ◽

Effective Program

The COVID-19 pandemic has greatly impacted the US food supply and consumer behavior. Food production and processing are being disrupted as illnesses, proactive quarantines, and government-mandated movement restrictions cause labor shortages. In this environment, the food industry has been required to adopt new, additional practices to minimize the risk of COVID-19 cases and outbreaks among its workforce. Successfully overcoming these challenges requires a comprehensive approach that addresses COVID-19 transmission both within and outside the facility; possible interventions include strategies to (i) vaccinate employees, (ii) assure that employees practice social distancing, (iii) assure that employees wear face coverings, (iv) screen employees for COVID-19 (v) assure that employees practice frequent handwashing and avoid touching their faces, (vi) clean frequently touched surfaces, and (vii) assure proper ventilation. Compliance with these control strategies needs to be verified and an overall “COVID-19 control culture” needs to be established to facilitate an effective program. Despite some public misperceptions about SARS-CoV-2 presence on foods or food packaging representing a public health risk, it is important to note that both the virus’ biology and epidemiological data clearly support a negligible risk of COVID-19 transmission through food and food packing. However, COVID-19 pandemic related supply chain and workforce disruptions, as well as the shift in resources to protect food industry employees from COVID-19 may increase the actual food safety risks. The goal of this paper is to review the COVID-19 mitigation practices adopted by the food industry, and the potential impact of these practices and COVID-19 related disruptions on the industry’s food safety mission. A review of these impacts is necessary to ensure that the food industry is prepared to maintain a safe and nutritious food supply in the face of future global disruptions.

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