Search Results (303)

Hydrophilic colloids are ideal materials for preparing edible films; however, their intrinsic hydrophilicity leads to poor hydrophobicity in the resulting films. Emulsion-based films can significantly improve the hydrophobicity of films made from hydrophilic colloids, but this approach tends to disrupt intermolecular interactions within the film matrix. Phenolic compounds can compensate for this drawback by promoting crosslinking among film-forming polymers. In this study, hemp seed protein was used as the film-forming matrix, and rose essential oil was incorporated to prepare emulsion-based films. Different amounts of propolis flavonoids were added to investigate their effects on the physicochemical properties of the films. The results show that the addition of propolis flavonoids significantly reduced film whiteness (9%–45%), thickness (6%–37%), light transmittance (9%–60%), water vapor transmission rate (34%–65%), and peroxide value (25%–76%) of oil, while increasing tensile strength (15%–149%), elongation at break (24%–95%), Young’s modulus (26%–140%), surface hydrophobicity, thermal stability, and antioxidant and antimicrobial activities. Furthermore, pork wrapped with flavonoid-containing films exhibited inhibition of microbial growth, lipid oxidation, protein degradation, and maintained firmness. Therefore, propolis flavonoids represent a potential active ingredient for improving the physicochemical properties and preservative performance of emulsion-based films. Full article

To address inherent limitations of chitosan-based edible films, including inadequate mechanical strength and poor moisture resistance, cellulose nanofibers (CNF) were employed as a synergistic film-forming component to partially substitute chitosan in the fabrication of ternary composite films (denoted as CSTF-CNFs). This approach was based on a previously developed chitosan matrix modified with tannin-Fe³⁺ nanoparticles (TF). It was hypothesized that CNF could function as a reinforcing scaffold to improve the dispersion of TF within the film matrix and, through hydrogen bonding and physical entanglement, form an interpenetrating fiber network with chitosan, thereby enhancing the structural and barrier properties of the films. The present study systematically evaluated the influence of varying CNF substitution ratios (0–30%) on the physicochemical characteristics of the resulting composite films and their performance in tomato preservation. The results demonstrated that an appropriate CNF incorporation facilitated the formation of a dense, cross-linked network with chitosan and TF via hydrogen bond interactions, significantly improving both mechanical strength and water resistance. Among all formulations, the CSTF-CNF20 film exhibited optimal comprehensive performance, achieving the highest tensile strength of 27.60 MPa. Moreover, its swelling ratio markedly decreased from 675.5% (CSTF-CNF0) to 120.9%, while the water contact angle increased to 113.7°, and the DPPH radical scavenging activity remained above 85%. Tomato preservation assays revealed that, in comparison with the untreated control and polyethylene film-wrapped groups, the application of CSTF-CNF20 coating effectively mitigated the decline in weight loss and firmness, preserved surface color integrity, and resulted in the highest L* value alongside the lowest soluble solids content. These findings suggest that the synergistic integration of CNF with nano-scale metal–phenolic networks offers a viable strategy for developing high-performance chitosan-based edible films. The CSTF-CNF20 composite film holds significant promise for application in the postharvest preservation of fruits and vegetables. Full article

Lentinula edodes (Berk.) Pegler, also known as Shiitake, is one of the most popular edible mushroom species containing high contents of polysaccharides, proteins and unique aroma, widely cultivated in China, Japan and Korea. A series of studies has been carried out on the extraction and active effect of the L. edodes polysaccharides, but the molecular mechanisms involved in the protein expression profiles during the whole life cycle are relatively unclear. This study employed an iTRAQ-MS/MS proteomic approach, combined with real-time quantitative PCR (qRT-PCR) and enzyme activity assays, to systematically analyze the protein expression profiles and their relationship with lignocellulose degradation in L. edodes across four key developmental stages: mycelia (SF), brown film formation (BF), primordia (YF), and fruiting bodies (MF). A total of 2043 proteins were identified, with 1188 being differentially expressed proteins (DEPs). Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses revealed that metabolic processes, carbohydrate metabolism, and related pathways were significantly active during development. The study specifically focused on carbohydrate-active enzymes (CAZymes), identifying 197 CAZyme proteins classified into 78 families. Key families such as glycoside hydrolases (GHs) and carbohydrate esterases (CEs) played crucial roles in lignocellulose degradation. The enzymatic activities of major lignin-degrading enzymes (laccase, manganese peroxidase, and lignin peroxidase) were dynamically regulated across the developmental stages. qRT-PCR results largely corroborated the proteomic data, confirming the reliability of the protein expression profiles. This study provides a comprehensive, stage-resolved proteomic landscape of lignocellulose degradation during L. edodes development, revealing species-specific temporal dynamics, offering a valuable basis for understanding its growth and development, with implications for edible fungus cultivation and biomass conversion applications. Full article

Packaging has the main role of protecting a product during storage, and the material selected for packaging has a crucial role in shelf-life control. In recent years, according to the recent European regulations on plastics, different materials have been proposed with the aim of reducing the use of fossil-based packaging. In the present work, the storage of tomato by-product powders dried at different temperatures (40 and 70 °C), in different types of packaging (plastic bag, bioplastic bag, edible active film, and edible active film enriched with antioxidants) was monitored for 11 months. Several analytical approaches were used to characterize the properties of the product after drying treatment. Oxidative stability was evaluated through the Oxitest reactor; bioactive compounds content, such as total phenolic and percentage of total antioxidant capacity, were assessed through spectrophotometric assays; high-performance liquid chromatography coupled to mass spectrometry analysis was employed for β-carotene and lycopene contents monitoring. Results showed a progressive reduction in all parameters, with slight differences in the behavior of the aliquots stored in the different materials. Samples stored in bioplastic showed a higher retention of phenolic compounds and antioxidant capacity at early storage stages, whereas conventional plastic and active packaging exhibited comparable or improved performance at later stages, depending on the analytical parameter considered. Full article

The incorporation of probiotic bacteria into active packaging systems represents an innovative strategy to enhance food preservation while delivering health benefits to consumers. This review discusses the selection criteria for probiotic strains focusing on their resistance to environmental stressors, antimicrobial activity, and viability in different food matrices and their integration into edible films and coatings. Polysaccharides, proteins, and hydrocolloids are widely used as biopolymeric matrices due to their biocompatibility and functional properties. The efficiency of probiotic packaging largely depends on three factors: the choice of strain, the encapsulation technique (such as spray drying, emulsification, or electrospinning), and the properties of the matrix material. These packaging systems demonstrate strong antimicrobial activity through multiple mechanisms, including bacteriocin production, competition for adhesion sites, and acidification. Applications in dairy, meat, fish, and fresh produce reveal the potential of these technologies to delay spoilage, reduce pathogenic microorganisms, inhibit lipid oxidation, and maintain nutritional and sensory qualities. Moreover, studies emphasize that combining probiotics with prebiotic compounds can improve both microbial stability and functional performance. Despite promising results, challenges remain regarding the industrial scalability and long-term stability of these systems under varied storage conditions. Future research should focus on optimizing formulation parameters, expanding applications across diverse food categories, and integrating smart packaging technologies. Altogether, probiotic-based edible packaging aligns with current demands for sustainable, health-oriented food solutions. Full article

Active packaging using edible coating could be an essential and sustainable alternative solution to preserve the properties of fruits and to prevent food loss and food waste. Chitosan, a linear polysaccharide obtained by deacetylation of chitin, has been widely used as an edible coating of fruits. Therefore, this study aimed to develop a chitosan-based edible coating incorporated with Aloe vera and beeswax. Edible coatings were formulated with the following proportions: (% V/W: chitosan: Aloe vera: beeswax) as F1 (chitosan 79.5%: Aloe vera extract 19.5%: beeswax 1%), F2 (chitosan 79.2%: Aloe vera extract 19.2%: beeswax 1.5%), and F3 (chitosan 79%: Aloe vera extract 19%: beeswax 2%). After characterization, films were applied to Musa paradisiaca (banana) and Diospyros kaki (persimmons) varieties: Hychia and Fuyu, respectively, of Khyber Pakhtunkhwa, Pakistan. The film containing a higher concentration of beeswax, F3, attained the lowest moisture content (22.12% ± 0.57). The edible coatings, especially (F3) treated fruits, improved significantly in the quality attributes of banana and persimmon as: % weight loss (95.11 ± 0.023, 158 ± 0.81), pH (5.3 ± 0.005, 5.67 ± 0.005), titratable acidity (0.521% ± 0.05, 0.692% ± 0.002), total antioxidant capacity (34.6%, 49.2%), decay incidence (30%, 45%). Chitosan and Aloe vera extract incorporated with a beeswax edible coating had a significant effect on all the studied characteristics and there was an increased shelf life for both M. paradisiaca and D. kaki. Our findings demonstrated that a coating enriched with Aloe vera extract and beeswax is an efficient bioformulation to improve shelf life, preserve the properties of fruit, and prevent food loss. Full article

Biopolymers from renewable sources are increasingly explored to reduce the carbon footprint of materials and mitigate plastic pollution. This review synthesizes the last five years of progress across the biopolymer value chain, comparing plant, microbial/fermentation, fungal, and marine/algal resources and critically assessing greener extraction and fractionation routes (ultrasound and microwave intensification, subcritical water, supercritical CO₂ with co-solvents, ionic liquids, deep eutectic solvents including natural deep eutectic solvents, and enzymatic or bio-mediated processes). We emphasize yield-selectivity trade-offs, scalability, energy demand, and solvent recovery. Downstream, we summarize purification and performance tuning via crosslinking, derivatization, blending/plasticization, and nanocomposites, and we map advanced characterization to targeted functional properties to bridge processing choices with end-use performance. Applications are organized across food and agriculture, biomedical and pharmaceutical technologies, packaging, and cosmetics, with cross-cutting attention to safety and regulatory compliance, quality-by-design, techno-economics, and life-cycle assessment. Key bottlenecks are feedstock variability, viscosity and recyclability limitations of designer solvents, and persistent gaps in barrier and thermal properties versus petrochemical benchmarks, compounded by uneven composting and recycling infrastructure. Promising directions include low-viscosity or switchable solvents, data- and artificial intelligence (AI)-guided process optimization, engineered biopolymers, and circular end-of-life strategies that align material design with realistic recovery routes. Full article

Every year worldwide, citrus processing generates large volumes of by-products, often wasted, although rich in bioactive compounds. In this study, mandarin peel (Citrus reticulata) was used as a source of functional compounds for the development of guar gum/chitosan functionalized edible films. The response surface methodology was used for both bioactive extraction and edible film formulation. For extraction, the optimization focused on extraction time, solvent composition (acetone/water ratio), and solvent/solid ratio, while for edible film, the guar gum/chitosan ratio, glycerol content, and mandarin peel extract concentration were selected as critical formulation variables. The predictive models exhibited high statistical significance (p < 0.05), adequate predictive ability, and good consistency of predicted and experimental values. The extraction optimization allowed significant results in total polyphenols (329.59 mg GAE/g), flavonoids (42.6 mg QE/g), and total carotenoids (1.53 mg/g) associated with significant antioxidant activity. Mandarin peel bioactive compounds integrated into composite edible film resulted in excellent functional properties in terms of swelling index (65.83%), water absorption (65.48%), weight loss (41.91%) and visual appearance (L* 89.30). These findings support formulating chitosan–guar gum films with mandarin peel bioactives, advancing biopolymer-based approaches toward next-generation sustainable packaging. Full article

The aim of this study was to investigate the changes in selected physical properties of freeze-dried vegetable snacks packed in edible films based on pork gelatin of different concentrations (8 and 12%), during storage at temperatures of 4 °C and 20 °C for periods of 3 and 6 months. The scope of this work includes the preparation of freeze-dried carrot snacks, obtaining edible films, packaging the snacks, and testing selected physical properties. The results show that storage time and temperature significantly affected the quality of the freeze-dried snacks. Water activity increased from an initial value of approximately 0.12 in the control samples to values ranging between 0.27 and 0.60 after storage, depending on gelatin concentration, temperature, and storage duration. The lowest water activity values (≈0.27–0.28) were observed for samples stored at 20 °C for 3 months, regardless of gelatin concentration, whereas storage for 6 months resulted in water activity values close to 0.5–0.6. Dry matter content decreased from about 97% in the control samples to values ranging from approximately 73.6% to 87.0% for samples coated with 8% gelatin and from 78.5% to 86.7% for samples coated with 12% gelatin, with greater reductions observed at longer storage times and lower storage temperature. Mechanical analysis indicated a strengthening of product structure after 3 months of storage, followed by a marked reduction in compression force—almost tenfold—after 6 months, indicating structural weakening. Color saturation (C) increased after 3 months of storage (values around 40–42), but significantly decreased after 6 months, reaching values as low as approximately 13–24, particularly at 20 °C. Porosity remained high throughout storage, generally in the range of 94–95%, although microscopic analysis revealed progressive pore collapse after 6 months of storage. Overall, a storage temperature of 20 °C and a storage time of 3 months were identified as the most favorable conditions for freeze-dried carrot snacks packed in edible films with both 8% and 12% gelatin, ensuring lower water activity, higher dry matter content, and better structural stability. Full article

The use of food packaging derived from petroleum-based polymers has developed significant environmental problems, as these materials require centuries to degrade and release hazardous pollutants. Consequently, the food industry is shifting toward biodegradable alternatives developed from agro-industrial by-products, such as proteins, polysaccharides, and lipids. Whey protein is a by-product of the cheese industry, which is emerging as a promising material for producing edible and biodegradable films with effective barrier properties. Whey-based films can be incorporated with bioactive compounds, particularly phenolic compounds. These substances, naturally present in fruits, legumes, and vegetable waste, possess potent antimicrobial and antioxidant activities that are essential for extending the shelf life of perishable foods. This review provides a systematic evaluation of how the incorporation of phenolic compounds influences the physicochemical and bioactive properties of whey-based films. Thus, an analysis of film-forming methods, the interaction between protein matrices and phenolic compounds, and a critical discussion of the challenges remaining for their industrial application as active food packaging were evaluated. The discussion focuses on how the incorporation of phenolic extracts influences the physicochemical, mechanical, and barrier properties of the films, as well as their antioxidant and antimicrobial efficiency. The novelty of this review lies in its comprehensive focus on the sustained release of phenolic compounds from a whey protein film and their application in real food systems. By utilizing these natural additives, the industry can provide sustainable alternatives to synthetic preservatives. Active whey protein packaging represents a viable strategy to inhibit food spoilage, prevent lipid oxidation, and maintain sensory quality, while reducing the environmental problems. Full article

Edible films are increasingly recognized as promising sustainable packaging alternatives, but often face challenges such as poor mechanical strength, limited barrier properties, and low oxidative stability. This study aimed to enhance the physicochemical performance of collagen fiber–starch composite films by incorporating polyphenols (including tannic acid (TA), caffeic acid (CA), and their oxidized forms, OTA and OCA) as natural cross-linkers and antioxidants. Results showed that the addition of 0.1% TA increased the tensile strength by approximately 45% compared to the control, while simultaneously reducing the water vapor permeability from 1.32 to 1.26 g·mm/kPa·h·m², with TA outperforming CA due to its higher molecular weight and stronger intermolecular interactions. Oxidized polyphenols further improved the mechanical and water vapor barrier properties via quinone-induced covalent cross-linking, thereby forming a denser film network. The films also exhibited enhanced UV–visible light shielding, with nearly complete ultraviolet blockage (transmittance is close to zero in the 200–280 nm range). Non-oxidized polyphenols showed higher antioxidant activity in the ABTS and reducing power assays, while release kinetics analysis revealed the highest release rate in 50% ethanol, indicating a pronounced solvent-dependent behavior. Specifically, films with 0.1% TA exhibited an ABTS radical scavenging activity of over 80%, significantly higher than the control. Overall, polyphenols effectively improve film performance through cross-linking and structural modification, offering a theoretical foundation for designing active packaging for targeted food systems. Full article

Temperate fruits, mostly comprising pome, stone fruits, and berries with immense nutritional benefits and a storehouse of various therapeutic phytochemicals, are prone to several physiological disorders immediately after harvest. The etiology, symptom progression, and decay incidence are influenced by pre-harvest and post-harvest factors, causing significant economic loss with respect to both the energy and economics invested. Respiratory end products, ethylene generation, and enzymatic activities interact to influence the metabolic response and associated biochemical variation. Advanced packaging technologies have emerged as innovative solutions to curtail these post-harvest problems. The design and development of novel packaging technologies need to critically understand the respiratory behavior of the fruits and their associated metabolic functions. A desirable polymer or packaging technology should exhibit enhanced barriers to the gases while providing adequate support to the fruit matrix. In addition, it should also fulfill the role of environmental sustainability and the circular economy. The outcome of this review will highlight the importance of proper post-harvest procedure, appropriate pretreatment, packaging matrix selection, and the storage conditions for effective and enhanced shelf-life storage. Therefore, this review was structured in two phases; the first phase discusses the biochemical understanding of the fruit during storage and transit in response to stress factors. The next phase highlights the various packaging interventions (polymers, biodegradable films, edible coatings, smart packaging, nano-packaging) taken to address these issues, with a key focus on shelf-life enhancement. Further, the key limitations of each technology are appraised. Full article

The use of natural bioactive compounds in edible coatings provides a sustainable approach to reducing food spoilage and meeting consumer demand for safer food preservation. In this study, bioactive extracts from Brassica juncea (green mustard, GM) and Raphanus sativus (radish tango, RT) sprouts were encapsulated into zein/chitosan (Z/CH) microparticles (MPs) using a complex coacervation–based encapsulation approach. The encapsulated microparticles (MPs), characterized by FTIR and UV-Vis spectroscopy, demonstrated a high loading efficiency of up to 90% and maintained their antioxidant activity for up to 168 h. TGA and SEM tests confirmed that the edible films produced by incorporating these microparticles (MPs) into polyvinyl alcohol (PVA) and chitosan (CH) matrices had a more uniform microstructure and enhanced heat stability. The Z/CH/RT6:PVA (1:2) and Z/CH/GM6:CH (1:1) formulations of the films showed significant antioxidant and antibacterial action, with up to 22.4% DPPH inhibition and a 1-log decrease in Salmonella enterica CFU, respectively. Overall, the results underscore the promise of sprout-derived microparticles as components for developing active, biodegradable packaging films with improved functional properties. Full article

In this study, pectin packaging films were enhanced with selected phenolic acids, including caffeic, coumaric, ferulic, gallic, protocatechuic, and sinapic acids. Edible films were created from apple pectin aqueous solutions that were plasticised with glycerol. The evaluation covered various properties, including optical, barrier, mechanical, thermal, structural, and antioxidant activity. The findings showed that phenolic acids are beneficial and compatible components for pectin films. A higher barrier against UV-VIS light and mechanical strength, as well as a more resilient structure, was observed. All the films exhibited a compact and uniform structure, along with transparency and a light colour. The addition of phenolic acids caused greater permeability to oxygen and carbon. Except for caffeic and protocatechuic acids, which resulted in lower values of permeability for both gases, the other acids improved gas transmission. Fourier transform infrared spectroscopy (FT-IR) analysis confirmed several functional groups, including hydroxyl (−OH) and carbonyl (C=O) groups. All films containing phenolic acids demonstrated increased antioxidant activity, with variations depending on the specific compound. Full article

To reduce the environmental impact of plastic packaging in the edible fungi supply chain, this study developed an edible natural chitosan composite film loaded with chlorogenic acid–chitosan oligosaccharide nanoparticles (CGA/COS NPs). The effects of CGA/COS NPs as additives on the structure and overall performances of chitosan-based films were systematically studied, and the application effect of nanoparticles/chitosan (NPs/CS) composite films in the preservation of Pleurotus geesteranus was explored. The results showed that the NPs had good compatibility with the film matrix, filled the voids of the chitosan matrix, enhanced the comprehensive performance of the film, and significantly improved the antioxidant activity of the film (DPPH free radical scavenging activity increased from 16.95% to 76.47%). Among all the films, the 5%NPs/CS composite film performed the best, not only having stronger barrier properties against moisture, oxygen, and ultraviolet rays, but also having the best thermal stability and mechanical properties, which can effectively extend the shelf life of Pleurotus geesteranus. This study developed a high-performance edible composite film, which provides a new path of great value for solving the preservation problem of perishable agricultural products such as Pleurotus geesteranus and promoting the innovative development of the green food packaging industry. Full article