• Home
  • Active edible films and coatings with enhanced properties using nanoemulsion and nanocrystals

Share To

Article Url


Manuscript ID : FH-2004-1032 Visit : 166 Page: 15 - 22

Article Type: Original Research

Active edible films and coatings with enhanced properties using nanoemulsion and nanocrystals

Subject Areas :

Fatemeh Kalateh Seifari 1 , Hamed Ahari 2

1 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Received: 2019-12-11 Accepted : 2020-02-25 Published : 2020-03-15

Keywords: Nanocrystals, Nanoemulsion, mechanical properties, Edible films and coatings, Antimicrobial properties,

Abstract :

Environmental concerns related to using plastics for food packaging and consumers' demand for the extended shelf life of foods conducted the researches to develop new strategies for food packaging. The shelf life of food systems is related to the existence and growth of food pathogenic and spoilage microorganisms during food storage. Also, the environmentally friendly aspects of edible films and coatings make them appropriate substitutes for plastics in food packaging systems. Therefore, edible films and coatings which contain a food preservative introduced as hopeful novel systems for extending shelf life and preserving the quality of foods. The antimicrobial agents could be used in edible films and coating for restriction or stopping the microbial growth for prolonging the shelf life of foods. Due to the weak barrier and mechanical characteristics of most edible films and coatings, natural nanocrystals could be employed to improve the properties of them. In this review, the nanoemulsion encapsulation introduced as a technique for improving antimicrobial properties, while minimizing the antimicrobial agent impacts on the foods' organoleptic properties. Also, using natural nanocrystals proposed as a reinforcing agent for edible packaging material. The shelf life of food systems is related to the existence and growth of food pathogenic and spoilage microorganisms during food storage.

References:


  1. Ketelsen M, Janssen M, Hamm U. Consumers’ response to environmentally-friendly food packaging-a systematic review. Journal of Cleaner Production. 2020;254:120123.
    2.
  2. Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, et al. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers. 2020;12(1):1-15.
    3.
  3. Ramesh M, Narendra G, Sasikanth S. A Review on Biodegradable Packaging Materials in Extending the Shelf Life and Quality of Fresh Fruits and Vegetables.  Waste Management as Economic Industry Towards Circular Economy: Springer; 2020. p. 59-65.
    4.
  4. Pringle FE, Monahan EJ, Caldwell EF. Packaging technology and food quality.  Breakfast Cereals and How They Are Made: Elsevier; 2020. p. 361-87.
    5.
  5. Giménez A, Ares G. Sensory shelf life estimation.  Food quality and shelf life: Elsevier; 2019. p. 333-57.
    6.
  6. Hasan M, Kumar A, Maheshwari C, Mangraj S. Biodegradable and edible film: A counter to plastic pollution. International Journal of Chemical Studies. 2020;8(1):2242-5.
    7.
  7. Khosravi A, Fereidoon A, Khorasani MM, Naderi G, Ganjali MR, Zarrintaj P, et al. Soft and hard sections from cellulose-reinforced poly (lactic acid)-based food packaging films: A critical review. Food Packaging and Shelf Life. 2020;23:100429.
    8.
  8. Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Critical Reviews in Food Science and Nutrition. 2019;59(15):2467-80.
    9.
  9. Bhardwaj A, Alam T, Talwar N. Recent advances in active packaging of agri-food products: a review. Journal of Postharvest Technology. 2019;7(1):33-62.
    10.
  10. Sahraee S, Milani JM, Regenstein JM, Kafil HS. Protection of foods against oxidative deterioration using edible films and coatings: A review. Food Bioscience. 2019;32:100451.
    11.
  11. Froiio F, Mosaddik A, Morshed MT, Paolino D, Fessi H, Elaissari A. edible polymers for essential oils encapsulation: application in food Preservation. Industrial & Engineering Chemistry Research. 2019;58(46):20932-45.
    12.
  12. Kumar DL, Sarkar P. Encapsulation of bioactive compounds using nanoemulsions. Environmental Chemistry Letters. 2018;16(1):59-70.
    13.
  13. Zanetti M, Carniel TK, Dalcanton F, dos Anjos RS, Riella HG, de Araujo PH, et al. Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review. Trends in Food Science & Technology. 2018;81:51-60.
    14.
  14. Kumar S, Mukherjee A, Dutta J. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science & Technology. 2020;97:196-207.
    15.
  15. Kumar S, Mukherjee A, Dutta J. Trends in Food Science 8: Technology. Trends in Food Science & Technology. 2020;97:196-209.
    16.
  16. Valdés A, Burgos N, Jiménez A, Garrigós MC. Natural pectin polysaccharides as edible coatings. Coatings. 2015;5(4):865-86.
    17.
  17. Dehghani S, Hosseini SV, Regenstein JM. Edible films and coatings in seafood preservation: A review. Food Chemistry. 2018;240:505-13.
    18.
  18. Tabasum S, Younas M, Zaeem MA, Majeed I, Majeed M, Noreen A, et al. A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling. International Journal of Biological Macromolecules. 2019;122:969-96.
    19.
  19. Guo MQ, Hu X, Wang C, Ai L. Polysaccharides: structure and solubility. In: Xu Z, editor. Solubility of polysaccharides. Rijeka, Croatia: InTech; 2017. p. 7-21.
    20.
  20. Stephen AM, Phillips GO. Food polysaccharides and their applications. second, editor. Boca Raton, Florida: CRC press; 2016.
    21.
  21. Venugopal V. Marine polysaccharides: Food applications. Boca Raton, Florida: CRC Press; 2016.
    22.
  22. Shanmugam M, Abirami R. Microbial polysaccharides-chemistry and applications. Journal of Biologically Active Products from Nature. 2019;9(1):73-8.
    23.
  23. Abdul Khalil H, Chong E, Owolabi F, Asniza M, Tye Y, Rizal S, et al. Enhancement of basic properties of polysaccharide‐based composites with organic and inorganic fillers: A review. Journal of Applied Polymer Science. 2019;136(12):47251.
    24.
  24. Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, chemical and biochemical modifications of protein-based films and coatings: An extensive review. International Journal of Molecular Sciences. 2016;17(9):1376.
    25.
  25. Said NS, Sarbon NM. Protein-Based Active Film as Antimicrobial Food Packaging: A review. Active Antimicrobial Food Packaging. 2019:53-67.
    26.
  26. Calva-Estrada SJ, Jiménez-Fernández M, Lugo-Cervantes E. Protein-based films: Advances in the development of biomaterials applicable to food packaging. Food Engineering Reviews. 2019;11(2):78-92.
    27.
  27. Zinoviadou K, Gougouli M, Biliaderis C. Innovative biobased materials for packaging sustainability.  Innovation Strategies in the Food Industry: Elsevier; 2016. p. 167-89.
    28.
  28. Cazón P, Velazquez G, Ramírez JA, Vázquez M. Polysaccharide-based films and coatings for food packaging: A review. Food Hydrocolloids. 2017;68:136-48.
    29.
  29. Jeevahan J, Chandrasekaran M, Durairaj R, Mageshwaran G, Joseph GB. A Brief Review on Edible Food Packing Materials. Journal of Global Engineering Problems and Solutions. 2017;1(1):9-19.
    30.
  30. Mellinas C, Valdés A, Ramos M, Burgos N, Garrigos MdC, Jiménez A. Active edible films: Current state and future trends. Journal of Applied Polymer Science. 2016;133(2): 42631.
    31.
  31. Kim SY, Min SC. Development of antimicrobial edible films and coatings: a review. Food Science and Industry. 2017;50(2):37-51.
    32.
  32. Tariq S, Wani S, Rasool W, Bhat MA, Prabhakar A, Shalla AH, et al. A comprehensive review of the antibacterial, antifungal and antiviral potential of essential oils and their chemical constituents against drug-resistant microbial pathogens. Microbial Pathogenesis. 2019;134:103580.
    33.
  33. Rai M, Paralikar P, Jogee P, Agarkar G, Ingle AP, Derita M, et al. Synergistic antimicrobial potential of essential oils in combination with nanoparticles: emerging trends and future perspectives. International Journal of Pharmaceutics. 2017;519(1-2):67-78.
    34.
  34. Furneri PM, Fuochi V, Lissandrello E, Petronio GP, Fresta M, Paolino D. The Antimicrobial Activity of Essential Oils Against Multi-Drug-Resistance Microorganisms: A review. Frontiers in Anti-Infective Drug Discovery. 2017;4:23-54.
    35.
  35. Kačániová M, Terentjeva M, Vukovic N, Puchalski C, Roychoudhury S, Kunová S, et al. The antioxidant and antimicrobial activity of essential oils against Pseudomonas spp. isolated from fish. Saudi Pharmaceutical Journal. 2017;25(8):1108-16.
    36.
  36. Donsì F, Ferrari G. Essential oil nanoemulsions as antimicrobial agents in food. Journal of Biotechnology. 2016;233:106-20.
    37.
  37. Kale SN, Deore SL. Emulsion micro emulsion and nano emulsion: a review. Systematic Reviews in Pharmacy. 2017;8(1):39-47.
    38.
  38. Gupta A, Eral HB, Hatton TA, Doyle PS. Nanoemulsions: formation, properties and applications. Soft Matter. 2016;12(11):2826-41.
    39.
  39. Gupta A. Nanoemulsions.  Nanoparticles for Biomedical Applications: Elsevier; 2020. p. 371-84.
    40.
  40. Prakash A, Baskaran R, Paramasivam N, Vadivel V. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Research International. 2018;111:509-23.
    41.
  41. Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O. Nanoemulsions as edible coatings. Current Opinion in Food Science. 2017;15:43-9.
    42.
  42. Gahruie HH, Ziaee E, Eskandari MH, Hosseini SMH. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydrate polymers. 2017;166:93-103.
    43.
  43. Gul O, Saricaoglu FT, Besir A, Atalar I, Yazici F. Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. Ultrasonics sonochemistry. 2018;41:466-74.
    44.
  44. Alexandre EMC, Lourenço RV, Bittante AMQB, Moraes ICF, do Amaral Sobral PJ. Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packaging and Shelf Life. 2016;10:87-96.
    45.
  45. Ghadetaj A, Almasi H, Mehryar L. Development and characterization of whey protein isolate active films containing nanoemulsions of Grammosciadium ptrocarpum Bioss. essential oil. Food packaging and shelf life. 2018;16:31-40.
    46.
  46. Moghimi R, Aliahmadi A, Rafati H. Antibacterial hydroxypropyl methyl cellulose edible films containing nanoemulsions of Thymus daenensis essential oil for food packaging. Carbohydrate Polymers. 2017;175:241-8.
    47.
  47. Huang M, Wang H, Xu X, Lu X, Song X, Zhou G. Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken. Food Hydrocolloids. 2020;102:105576.
    48.
  48. Xiong Y, Li S, Warner RD, Fang Z. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control. 2020;114:107226.
    49.
  49. Shokri S, Parastouei K, Taghdir M, Abbaszadeh S. Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4° C. International Journal of Biological Macromolecules. 2020;153: 846-54.
    50.
  50. Khanzadi S, Keykhosravy K, Hashemi M, Azizzadeh M. Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet. Aquaculture Research. 2020:1-9.
    51.
  51. Mendes J, Norcino L, Martins H, Manrich A, Otoni C, Carvalho E, et al. Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids. 2020;100:105428.
    52.
  52. Khan MR, Sadiq MB, Mehmood Z. Development of edible gelatin composite films enriched with polyphenol loaded nanoemulsions as chicken meat packaging material. CyTA-Journal of Food. 2020;18(1):137-46.
    53.
  53. Lee JY, Garcia CV, Shin GH, Kim JT. Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions. LWT. 2019;106:164-71.
    54.
  54. Amiri E, Aminzare M, Azar HH, Mehrasbi MR. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science. 2019;153:66-74.
    55.
  55. Noori S, Zeynali F, Almasi H. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control. 2018;84:312-20.
    56.
  56. Saxena A, Sharma L, Maity T. Enrichment of edible coatings and films with plant extracts or essential oils for the preservation of fruits and vegetables.  Biopolymer-Based Formulations: Elsevier; 2020. p. 859-80.
    57.
  57. Chu Y, Gao C, Liu X, Zhang N, Xu T, Feng X, et al. Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion. LWT. 2020;122:109054.
    58.
  58. Gago C, Antão R, Dores C, Guerreiro A, Miguel MG, Faleiro ML, et al. The effect of nanocoatings enriched with essential oils on ‘rocha’pear long storage. Foods. 2020;9(2):240.
    59.
  59. Das S, Singh VK, Dwivedy AK, Chaudhari AK, Upadhyay N, Singh A, et al. Fabrication, characterization and practical efficacy of Myristica fragrans essential oil nanoemulsion delivery system against postharvest biodeterioration. Ecotoxicology and Environmental Safety. 2020;189:110000.
    60.
  60. Sogut E. Active whey protein isolate films including bergamot oil emulsion stabilized by nanocellulose. Food Packaging and Shelf Life. 2020;23:100430.
    61.
  61. Shankar S, Rhim J-W. Bionanocomposite films for food packaging applications. Reference module in Food Science. 2018:1-10.
    62.
  62. Zhou L, Fang D, Wang M, Li M, Li Y, Ji N, et al. Preparation and characterization of waxy maize starch nanocrystals with a high yield via dry-heated oxalic acid hydrolysis. Food Chemistry. 2020;318:126479.
    63.
  63. Oun AA, Rhim J-W. Preparation of multifunctional carboxymethyl cellulose-based films incorporated with chitin nanocrystal and grapefruit seed extract. International Journal of Biological Macromolecules. 2019;In Press.
    64.
  64. Alizadeh Z, Yousefi S, Ahari H. Optimization of bioactive preservative coatings of starch nanocrystal and ultrasonic extract of sour lemon peel on chicken fillets. International Journal of Food Microbiology. 2019;300:31-42.
    65.
  65. Haaj SB, Magnin A, Pétrier C, Boufi S. Starch nanoparticles formation via high power ultrasonication. Carbohydrate Polymers. 2013;92(2):1625-32.
    66.
  66. Amini AM, Razavi SMA. A fast and efficient approach to prepare starch nanocrystals from normal corn starch. Food Hydrocolloids. 2016;57:132-8.
    67.
  67. Hao Y, Chen Y, Li Q, Gao Q. Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starch. Carbohydrate Polymers. 2018;184:171-7.
    68.
  68. Dai L, Li C, Zhang J, Cheng F. Preparation and characterization of starch nanocrystals combining ball milling with acid hydrolysis. Carbohydrate Polymers. 2018;180:122-7.
    69.
  69. Dai L, Zhang J, Cheng F. Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis. Food Chemistry. 2019;278:350-6.
    70.
  70. Dong S, Bortner MJ, Roman M. Analysis of the sulfuric acid hydrolysis of wood pulp for cellulose nanocrystal production: A central composite design study. Industrial Crops and Products. 2016;93:76-87.
    71.
  71. Brandes R, de Souza L, Carminatti C, Recouvreux D. Production with a high yield of bacterial cellulose nanocrystals by enzymatic hydrolysis. International Journal of Nanoscience. 2019;19(3):1950015.
    72.
  72. Man Z, Muhammad N, Sarwono A, Bustam MA, Kumar MV, Rafiq S. Preparation of cellulose nanocrystals using an ionic liquid. Journal of Polymers and the Environment. 2011;19(3):726-31.
    73.
  73. Novo LP, Bras J, García A, Belgacem N, da Silva Curvelo AA. A study of the production of cellulose nanocrystals through subcritical water hydrolysis. Industrial Crops and Products. 2016;93:88-95.
    74.
  74. Seta FT, An X, Liu L, Zhang H, Yang J, Zhang W, et al. Preparation and characterization of high yield cellulose nanocrystals (CNC) derived from ball mill pretreatment and maleic acid hydrolysis. Carbohydrate Polymers. 2020;234:115942.
    75.
  75. Park N-M, Choi S, Oh JE, Hwang DY. Facile extraction of cellulose nanocrystals. Carbohydrate Polymers. 2019;223:115114.
    76.
  76. Calvo‐Correas T, Garrido P, Alonso‐Varona A, Palomares T, Corcuera MA, Eceiza A. Biocompatible thermoresponsive polyurethane bionanocomposites with chitin nanocrystals. Journal of Applied Polymer Science. 2019;136(16):47430.
    77.
  77. Oun AA, Rhim J-W. Effect of oxidized chitin nanocrystals isolated by ammonium persulfate method on the properties of carboxymethyl cellulose-based films. Carbohydrate Polymers. 2017;175:712-20.
    78.
  78. Ifuku S, Hori T, Izawa H, Morimoto M, Saimoto H. Preparation of zwitterionically charged nanocrystals by surface TEMPO-mediated oxidation and partial deacetylation of α-chitin. Carbohydrate Polymers. 2015;122:1-4.
    79.
  79. Seyednejhad S, Khalilzadeh MA, Zareyee D, Sadeghifar H, Venditti R. Cellulose nanocrystal supported palladium as a novel recyclable catalyst for Ullmann coupling reactions. Cellulose. 2019;26(8):5015-31.
    80.
  80. Nandi S, Guha P. A Review on Preparation and Properties of Cellulose Nanocrystal-Incorporated Natural Biopolymer. Journal of Packaging Technology and Research. 2018;2(2):149-66.
    81.
  81. Lin N, Huang J, Chang PR, Anderson DP, Yu J. Preparation, modification, and application of starch nanocrystals in nanomaterials: a review. Journal of Nanomaterials. 2011;2011:1-13.
    82.
  82. Dai L, Zhang J, Cheng F. Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears. Food Chemistry. 2020;311:125891.
    83.
  83. Silva APM, Oliveira AV, Pontes SM, Pereira AL, Rosa MF, Azeredo HM. Mango kernel starch films as affected by starch nanocrystals and cellulose nanocrystals. Carbohydrate Polymers. 2019;211:209-16.
    84.
  84. Condés MC, Añón MC, Dufresne A, Mauri AN. Composite and nanocomposite films based on amaranth biopolymers. Food Hydrocolloids. 2018;74:159-67.
    85.
  85. Oliveira AV, da Silva APM, Barros MO, de sá M. Souza Filho M, Rosa MF, Azeredo HM. Nanocomposite films from mango kernel or corn starch with starch nanocrystals. Starch‐Stärke. 2018;70(11-12):1800028.
    86.
  86. Costa ÉKdC, de Souza CO, da Silva JBA, Druzian JI. Hydrolysis of part of cassava starch into nanocrystals leads to increased reinforcement of nanocomposite films. Journal of Applied Polymer Science. 2017;134(41):45311.
    87.
  87. Criado P, Fraschini C, Salmieri S, Lacroix M. Cellulose nanocrystals (CNCs) Loaded alginate films against lipid oxidation of chicken breast. Food Research International. 2020;132:109110.
    88.
  88. Vaezi K, Asadpour G, Sharifi H. Bio nanocomposites based on cationic starch reinforced with montmorillonite and cellulose nanocrystals: Fundamental properties and biodegradability study. International Journal of Biological Macromolecules. 2020;146:374-86.
    89.
  89. Da Silva ISV, Prado NS, De Melo PG, Arantes DC, Andrade MZ, Otaguro H, et al. Edible Coatings Based on Apple Pectin, Cellulose Nanocrystals, and Essential Oil of Lemongrass: Improving the Quality and Shelf Life of Strawberries (Fragaria Ananassa). Journal of Renewable Materials. 2019;7(1):73-87.
    90.
  90. Khodayari M, Basti AA, Khanjari A, Misaghi A, Kamkar A, Shotorbani PM, et al. Effect of poly (lactic acid) films incorporated with different concentrations of Tanacetum balsamita essential oil, propolis ethanolic extract and cellulose nanocrystals on shelf life extension of vacuum-packed cooked sausages. Food Packaging and Shelf Life. 2019;19:200-9.
    91.
  91. Salaberria AM, H Diaz R, Andrés MA, Fernandes S, Labidi J. The antifungal activity of functionalized chitin nanocrystals in poly (lactid acid) films. Materials. 2017;10(5):546.
    92.
  92. Herrera N, Salaberria AM, Mathew AP, Oksman K. Plasticized polylactic acid nanocomposite films with cellulose and chitin nanocrystals prepared using extrusion and compression molding with two cooling rates: Effects on mechanical, thermal and optical properties. Composites Part A: Applied Science and Manufacturing. 2016;83:89-97.
    93.
  93. Salaberria AM, Diaz RH, Labidi J, Fernandes SC. Role of chitin nanocrystals and nanofibers on physical, mechanical and functional properties in thermoplastic starch films. Food Hydrocolloids. 2015;46:93-102.
    94.

 

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]