scholarly journals Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 216
Author(s):  
Cristina Cejudo-Bastante ◽  
Paloma Arjona-Mudarra ◽  
María Teresa Fernández-Ponce ◽  
Lourdes Casas ◽  
Casimiro Mantell ◽  
...  
Keyword(s):  
Food Packaging ◽  
Food Preservation ◽  
Grape Pomace ◽  
Supercritical Solvent ◽  
Jute Fibers ◽  
Active Food Packaging ◽  
Increasing Demand ◽  
Red Grape ◽  
Efficient Packing ◽  
Antibacterial Capacity

There is an increasing demand for the use of new food packaging materials. In this study, natural jute fibers impregnated with a Petit Verdot Red Grape Pomace Extract (RGPE) was proposed as a new active food packaging material. Pressurized Liquid Extraction (PLE) and Enhanced Solvent Extraction (ESE) techniques were employed to obtain the bioactive RGPE. Afterward the supercritical solvent impregnation conditions to obtain RGPE-natural jute fibers were studied, by varying pressure, modifier percentage and dried RGPE mass. PLE technique offered the highest bioactive extract at 20 MPa, 55 °C, 1 h residence time using C2H5OH:H2O (1:1 v/v), providing an EC50 of 3.35 ± 0.25 and antibacterial capacity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa (MIC of 12.0, 1.5 and 4.0 mg/mL RGPE respectively). The natural jute fibers impregnated with 3 mL of that RGPE (90 mg/mL) at 50 MPa and 55 °C generated the most efficient packing material with regards to its food preservation potential.

scholarly journals Antimicrobial activity of resveratrol and grape pomace extract

10.5219/1054 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 363-368 ◽  
Author(s):  
Simona Kunová ◽  
Soňa Felsöciová ◽  
Eva Tvrdá ◽  
Eva Ivanišová ◽  
Atilla Kántor ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Salmonella Enteritidis ◽  
Food Preservation ◽  
Grape Pomace ◽  
Bacterial Strains ◽  
Red Grape ◽  
Red Variety ◽  
Antimicrobial Assay ◽  
Alternative Drugs

Resveratrol is commonly found in food and drinks, including red wine and grapes. Grape extracts have a potent antimicrobial activity in vitro. The antimicrobial activity of plant extracts is the base of their potential application in food preservation agents, pharmaceuticals, cosmetics, alternative drugs and natural therapies. The aim of our study was to evaluate the antimicrobial activity of resveratrol and Blue Frankish pomace extract against Grampositive and Gramnegative bacteria as well as yeasts from the genus Candida. Six bacterial strains (three Grampositive bacteria Staphylococcus aureus CCM 2461, Enterococcus faecalis CCM 4224 and Listeria monocytogenes CCM 4699; three Gramnegative bacteria Escherichia coli CCM 3988, Pseudomonas aeruginosa CCM 1959 and Salmonella enteritidis subsp. enteritidis CCM 4420) and three yeast strains (Candida albicans CCM 8186, Candida krusei CCM 8271 and Candida tropicalis CCM 8223) were evaluated using the antimicrobial assay. Pure resveratrol and grape pomace extracts of red variety Blue Frankish were used. Our results show that resveratrol and red grape pomace extract have a very good antimicrobial activity against Grampositive bacteria when compared with Gramnegative bacteria and yeasts.

scholarly journals Advances in Functional Biopolymer-Based Nanocomposites for Active Food Packaging Applications

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4198
Author(s):  
Nagaraj Basavegowda ◽  
Kwang-Hyun Baek
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Polymeric Materials ◽  
Barrier Properties ◽  
Vital Role ◽  
Food Preservation ◽  
Inorganic Nanoparticles ◽  
Polymeric Nanocomposites ◽  
Healthy Foods ◽  
Active Food Packaging

Polymeric nanocomposites have received significant attention in both scientific and industrial research in recent years. The demand for new methods of food preservation to ensure high-quality, healthy foods with an extended shelf life has increased. Packaging, a crucial feature of the food industry, plays a vital role in satisfying this demand. Polymeric nanocomposites exhibit remarkably improved packaging properties, including barrier properties, oxygen impermeability, solvent resistance, moisture permeability, thermal stability, and antimicrobial characteristics. Bio-based polymers have drawn considerable interest to mitigate the influence and application of petroleum-derived polymeric materials and related environmental concerns. The integration of nanotechnology in food packaging systems has shown promise for enhancing the quality and shelf life of food. This article provides a general overview of bio-based polymeric nanocomposites comprising polymer matrices and inorganic nanoparticles, and describes their classification, fabrication, properties, and applications for active food packaging systems with future perspectives.

Development of hydroxypropyl methylcellulose/sodium alginate blend active film incorporated with Dracocephalum moldavica L. essential oil for food preservation

2020 ◽  
pp. 089270572096215 ◽  
Author(s):  
Sajed Amjadi ◽  
Saghar Nouri ◽  
Roghieh Ashrafi Yorghanlou ◽  
Leila Roufegarinejad
Keyword(s):  
Essential Oil ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Water Solubility ◽  
Hydroxypropyl Methylcellulose ◽  
Food Preservation ◽  
Hydroxyl Group ◽  
Vapor Permeability ◽  
Sem Images ◽  
Active Food Packaging

The present study aimed to fabrication and characterization the hydroxypropyl methylcellulose (HPMC) films containing different concentrations of sodium alginate (0.5, 1, and 3% v/v) and Dracocephalum moldavica L. essential oil (DEO; 1, 3 and 5% v/v) as a biodegradable active packaging system. FTIR analysis confirmed the interaction of alginate groups with the hydroxyl group of HPMC. SEM images indicated that the addition of alginate decreased the size and number of the cracks. As a result, the incorporation of alginate and DEO significantly (p < 0.05) improved the water barrier properties of films and the lowest values of water vapor permeability (.38 × 10−10 g/m·h·Pa), moisture content (6.30 ± 0.08%) and water solubility (29.49 ± 0.04%) were related to the sample containing 1.5% alginate and 5% DEO. Additionally, blending with alginate significantly (p < 0.05) improved the mechanical properties of the films and the blended film sample with 0.5% alginate showed the highest tensile strength (16.13 MPa). The blend films showed high thickness and whiteness Index. Also, the antioxidant activity of the films was enhanced by incorporation DEO and the highest DPPH scavenging activity (74.58 ± 2.31%) was attributed to the samples incorporated with 5% DEO. In conclusion, the fabricated blend film showed considerable potential for active food packaging.

scholarly journals Juice nanotechnology: A mini review

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 255-258
Author(s):  
A. S. Ammar ◽  
W. A. Bazaraa
Keyword(s):  
Shelf Life ◽  
Foodborne Pathogens ◽  
Food Packaging ◽  
Health And Safety ◽  
Food Preservation ◽  
Life Extension ◽  
Synthesis Of Nanoparticles ◽  
Active Food Packaging ◽  
Nano Science ◽  
Antibacterial And Antifungal

In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

scholarly journals Cassava-Starch-Based Films Supplemented with Propolis Extract: Physical, Chemical, and Microstructure Characterization

2021 ◽  
Vol 11 (4) ◽  
pp. 12149-12158
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Food Packaging ◽  
Bioactive Compound ◽  
Antimicrobial Activities ◽  
Cassava Starch ◽  
Food Preservation ◽  
Propolis Extract ◽  
Active Food Packaging ◽  
Development Technology

Considering the current trends in the development of biodegradable films and materials interacting with food packaging through the incorporation of active substances into the packaging material, the possibility of using propolis as a natural bioactive compound was evaluated in order to propose a bioactive packaging development technology. Cassava-starch-based films were supplemented with propolis extract (PE) at concentrations of 0, 30, and 60 g per 100 g of starch. The chemical profile and antioxidant and antimicrobial activities of the PE were evaluated. The effect of PE incorporation on the film's mechanical properties and the microstructure, the concentration of phenolic compounds, and the antioxidant activity were also evaluated. Artepelin C (10.957 mg/mL) was the highest compound identified in PE. The S. aureus was more susceptible to PE than E. coli. The PE incorporation into the cassava starch-based films improved their flexibility and extensibility while making them more homogeneous and less harsh. Cassava starch-based films include phenolic compounds and antioxidant activity from PE. In the present work, the developed film revealed its potential as active food packaging materials, reducing the number of synthetic antioxidants used for food preservation.

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

scholarly journals Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Celeste Cottet ◽  
Andrés G. Salvay ◽  
Mercedes A. Peltzer ◽  
Marta Fernández-García
Keyword(s):  
Antimicrobial Activity ◽  
Itaconic Acid ◽  
Food Packaging ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Proton Nuclear Magnetic Resonance ◽  
Esterification Reaction ◽  
Alkylation Reaction ◽  
Vapor Permeability ◽  
Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

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