scholarly journals Ultrasonic Technique for Production of Nanoemulsions for Food Packaging Purposes: A Review Study

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 847
Author(s):  
Hamed Ahari ◽  
Mina Nasiri
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Targeted Delivery ◽  
Food Packaging ◽  
Environmental Concerns ◽  
Food Science ◽  
Food Borne ◽  
Wide Range ◽  
Global Concern ◽  
Review Study

According to the loss of food due to expired shelf life, there is a global concern on food safety among food science researchers, and food microbiologists. So, any approaches contributing to improved food packaging is most welcome. It has been demonstrated that administration of essential oils, fades away the unsolved obstacles of conventional food packaging, reducing environmental concerns compared with conventional food packaging. Along with substantial progresses in nanoscience, there is a great interest toward usage of nanoemulsions-based delivery systems. They have potentials to simplify targeted delivery of compounds in a high surfaced area, aimed at increasing stability, biodegradability, anti-oxidation, and anti-microbial properties. There are a wide range of methods for fabrication of nanoemulsions. Among them, ultrasonic-based approaches have gained an acceptable efficiency for industrial fabrication of essential oils-based nanoemulsions due to refraining from loss of nutrients through non-thermal approaches. In summary, essential-oils based nanoemulsions are significant due to ability for reduction in microbial load of food-borne pathogens, and prolonged shelf life.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

2020 ◽  
Author(s):  
Emine Arman Kandirmaz ◽  
◽  
Omer Bunyamin Zelzele ◽  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Biological Activities ◽  
Uv Spectroscopy ◽  
Antimicrobial Properties ◽  
Active Packaging ◽  
E Coli ◽  
Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

scholarly journals Encapsulation of Natural Bioactive Compounds by Electrospinning—Applications in Food Storage and Safety

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3771
Author(s):  
Bogdănel Silvestru Munteanu ◽  
Cornelia Vasile
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Food Packaging ◽  
Electrospun Nanofibers ◽  
Food Products ◽  
Inorganic Nanoparticles ◽  
Food Storage ◽  
Antioxidant Agents ◽  
Antibacterial And Antioxidant Activity

Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro–sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.

scholarly journals Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications

Biomolecules ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1267
Author(s):  
Nagaraj Basavegowda ◽  
Kwang-Hyun Baek
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Chemical Constituents ◽  
Food Additives ◽  
Antibacterial Properties ◽  
Mechanisms Of Action ◽  
Life Extension ◽  
Natural Food ◽  
Food Preservatives

The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

scholarly journals Development of Breathable Pebax®/PEG Films for Optimization of the Shelf-Life of Fresh Agri-Food Products

Membranes ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 692
Author(s):  
Thibaut Préfol ◽  
Olivier Gain ◽  
Guillaume Sudre ◽  
Fabrice Gouanvé ◽  
Eliane Espuche
Keyword(s):  
Polyethylene Glycol ◽  
Shelf Life ◽  
Transport Properties ◽  
Food Packaging ◽  
Weight Ratio ◽  
Ternary Blend ◽  
Scanning Calorimetry ◽  
Wide Range ◽  
Fresh Products ◽  
Over Time

In this work, thin transparent breathable films were prepared for food packaging applications. The films were obtained by the solvent casting method from both the binary blends Pebax® MH1657 copolymer/ hydroxyl-terminated polyethylene glycol (PEGOH) and Pebax® MH1657/polyethylene glycol dimethyl ether (PEGDME) as well as the ternary blend Pebax® MH1657/PEGOH/PEGDME with a 50/50 and 37.5/62.5 PEGOH/PEGDME weight ratio for additive amounts comprised between 0 and 50 wt.%. The microstructure of these materials was investigated by differential scanning calorimetry (DSC) and wide-angle X-ray scattering (WAXS) analyses. Regardless of the PEG’s nature, for a PEG amount inferior to 30 wt.%, the Pebax® and PEG phases were totally miscible. For higher amounts, a phase separation was obtained. In the presence of PEG, a decrease in crystallinity was obtained. The effects of the nature and amount of PEG on the thermo-mechanical, hydration, and gas (CO2, O2) transport properties were investigated. A study of the film’s stability in terms of composition over time was also performed. From this work, a wide range of films could be proposed with a stable composition over time and adjustable mechanical and gas transport properties for the prolongation of the shelf-life of highly breathable fresh products.

scholarly journals Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging

2020 ◽  
Vol 2020 ◽  
pp. 1-21 ◽  
Author(s):  
Shahla Ataei ◽  
Pedram Azari ◽  
Aziz Hassan ◽  
Belinda Pingguan-Murphy ◽  
Rosiyah Yahya ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Future Perspective ◽  
Electrospun Fibers ◽  
Alternative Technologies ◽  
Naturally Occurring ◽  
Active Food Packaging ◽  
Sensory Qualities ◽  
Global Food

The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.

scholarly journals (Bio)Nanotechnology in Food Science—Food Packaging

Nanomaterials ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 292
Author(s):  
Mateja Primožič ◽  
Željko Knez ◽  
Maja Leitgeb
Keyword(s):  
Risk Assessment ◽  
Food Packaging ◽  
Additional Data ◽  
Biological Molecules ◽  
Polymer Materials ◽  
Environmental Concerns ◽  
Food Science ◽  
Oxygen Barrier ◽  
Degradable Polymer ◽  
Eu Directives

Background: Bionanotechnology, as a tool for incorporation of biological molecules into nanoartifacts, is gaining more and more importance in the field of food packaging. It offers an advanced expectation of food packaging that can ensure longer shelf life of products and safer packaging with improved food quality and traceability. Scope and approach: This review recent focuses on advances in food nanopackaging, including bio-based, improved, active, and smart packaging. Special emphasis is placed on bio-based packaging, including biodegradable packaging and biocompatible packaging, which presents an alternative to most commonly used non-degradable polymer materials. Safety and environmental concerns of (bio)nanotechnology implementation in food packaging were also discussed including new EU directives. Conclusions: The use of nanoparticles and nanocomposites in food packaging increases the mechanical strength and properties of the water and oxygen barrier of packaging and may provide other benefits such as antimicrobial activity and light-blocking properties. Concerns about the migration of nanoparticles from packaging to food have been expressed, but migration tests and risk assessment are unclear. Presumed toxicity, lack of additional data from clinical trials and risk assessment studies limit the use of nanomaterials in the food packaging sector. Therefore, an assessment of benefits and risks must be defined.

scholarly journals Self-assembling ferritin-dendrimer nanoparticles for targeted delivery of nucleic acids to myeloid leukemia cells

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Federica Palombarini ◽  
Silvia Masciarelli ◽  
Alessio Incocciati ◽  
Francesca Liccardo ◽  
Elisa Di Fabio ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Targeted Delivery ◽  
Myeloid Leukemia ◽  
Electrostatic Interactions ◽  
Archaeoglobus Fulgidus ◽  
Leukemia Cells ◽  
Cellular Delivery ◽  
Self Assembling ◽  
Wide Range ◽  
Hybrid Nanoparticle

Abstract Background In recent years, the use of ferritins as nano-vehicles for drug delivery is taking center stage. Compared to other similar nanocarriers, Archaeoglobus fulgidus ferritin is particularly interesting due to its unique ability to assemble-disassemble under very mild conditions. Recently this ferritin was engineered to get a chimeric protein targeted to human CD71 receptor, typically overexpressed in cancer cells. Results Archaeoglobus fulgidus chimeric ferritin was used to generate a self-assembling hybrid nanoparticle hosting an aminic dendrimer together with a small nucleic acid. The positively charged dendrimer can indeed establish electrostatic interactions with the chimeric ferritin internal surface, allowing the formation of a protein-dendrimer binary system. The 4 large triangular openings on the ferritin shell represent a gate for negatively charged small RNAs, which access the internal cavity attracted by the dense positive charge of the dendrimer. This ternary protein-dendrimer-RNA system is efficiently uptaken by acute myeloid leukemia cells, typically difficult to transfect. As a proof of concept, we used a microRNA whose cellular delivery and induced phenotypic effects can be easily detected. In this article we have demonstrated that this hybrid nanoparticle successfully delivers a pre-miRNA to leukemia cells. Once delivered, the nucleic acid is released into the cytosol and processed to mature miRNA, thus eliciting phenotypic effects and morphological changes similar to the initial stages of granulocyte differentiation. Conclusion The results here presented pave the way for the design of a new family of protein-based transfecting agents that can specifically target a wide range of diseased cells. Graphic abstract

scholarly journals Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2124
Author(s):  
Giulia Vanti ◽  
Ekaterina-Michaela Tomou ◽  
Dejan Stojković ◽  
Ana Ćirić ◽  
Anna Rita Bilia ◽  
...  
Keyword(s):  
Essential Oils ◽  
Propylene Glycol ◽  
Antimicrobial Properties ◽  
Spherical Shape ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Microorganisms ◽  
Satureja Thymbra ◽  
Origanum Onites

Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.

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