Novel biopolymer-based nanocomposite food coatings that exhibit active and smart properties due to a single type of nanoparticles

Kritchenkov, Andreii S.; Egorov, Anton R.; Волкова, О. В.; Artemjev, Alexey A.; Kurliuk, Aleh V.; Lê, Tuấn Anh; Truong, Hong Hieu; Le‐Nhat‐Thuy, Giang; Thị, Thanh Vân Trần; Tuyen, Nguyen Van; Khrustalev, Victor N.

doi:10.1016/j.foodchem.2020.128676

Cited by 22 publications

(8 citation statements)

References 35 publications

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“…The SEM micrographs did not show obvious cracks on the surface of the nanocomposite film as well as on the control film. Their absence on the nanocomposite film indicates good affinity between the SeNPs and the starch polymer matrix (Feng et al ., 2018; Kritchenkov et al ., 2021). The cross section of nanocomposite film appeared smooth and more compact, possibly due to that SeNPs filled interspaces that existed in the starch polymer matrix (Wu et al ., 2018; Narasagoudr et al ., 2020; Kritchenkov et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Selenium nanoparticles–enhanced potato starch film for active food packaging application

Ndwandwe

Malinga

Dlamini

2022

Int J of Food Sci Tech

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This work developed an active selenium nanoparticles-based potato starch film. The incorporation of selenium nanoparticles (SeNPs) improved the microstructure, physical and biological properties of the nanocomposite film. Scanning electron microscopy (SEM) showed a slight increase in surface roughness and heterogeneity of nanocomposite film. Addition of SeNPs resulted in an improvement in film thickness and density from 0.02 AE 0.01 to 0.04 AE 0.00 mm and 1.01 AE 0.12 to 1.31 AE 0.03 g cm −3 , respectively, while water content, film solubility, swelling degree as well as water vapour transmission rate decreased. Integration of SeNPs into potato starch film caused a significant change (P < 0.05) of colour to red (a*) and yellow (b*). The tensile strength also improved with addition of SeNPs from 3.42 to 9.86 MPa. The presence of SeNPs in the potato starch film enhanced its antioxidant and antimicrobial activity. The overall migration and specific migration were within acceptable levels as stipulated in the EU regulations. The findings of this study present an alternative biodegradable biopolymer material that can be used as active food packaging material in replacement of nonbiodegradable synthetic polymer material.

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Section: Resultsmentioning

confidence: 99%

Selenium nanoparticles–enhanced potato starch film for active food packaging application

Ndwandwe

Malinga

Dlamini

2022

Int J of Food Sci Tech

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“…The inherent antibacterial quality of these films plays a pivotal role in mitigating bacterial growth within food products, consequently extending their shelf life and upholding the standard of food quality. As a consequence, these films are frequently harnessed in the context of food packaging, underlining their significance in bolstering food safety and minimizing waste [ 89 , 90 , 144 , 145 , 146 , 147 , 148 , 149 ].…”

Section: The Most Important Chitosan-based Antibacterial Materialsmentioning

confidence: 99%

Chitosan and Its Derivatives: Preparation and Antibacterial Properties

Egorov,

Kirichuk,

Rubanik

et al. 2023

Materials

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This comprehensive review illuminates the various methods of chitosan extraction, its antibacterial properties, and its multifarious applications in diverse sectors. We delve into chemical, physical, biological, hybrid, and green extraction techniques, each of which presents unique advantages and disadvantages. The choice of method is dictated by multiple variables, including the desired properties of chitosan, resource availability, cost, and environmental footprint. We explore the intricate relationship between chitosan’s antibacterial activity and its properties, such as cationic density, molecular weight, water solubility, and pH. Furthermore, we spotlight the burgeoning applications of chitosan-based materials like films, nanoparticles, nonwoven materials, and hydrogels across the food, biomedical, and agricultural sectors. The review concludes by highlighting the promising future of chitosan, underpinned by technological advancements and growing sustainability consciousness. However, the critical challenges of optimizing chitosan’s production for sustainability and efficiency remain to be tackled.

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“…Linked to the increasing application of nanotechnology to coat food is the development of smart films and coatings. This means that the coating system provides to the consumer information about the conditions of the food or its environment (e.g., temperature and pH) [ 231 ]. To achieve this, the use of nanoparticles with a core of anthocyanidin or sodium acetate into a chitosan matrix has been proposed.…”

Section: Trends and Challenges Of Natural Films And Coatingsmentioning

confidence: 99%

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

2021

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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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Novel biopolymer-based nanocomposite food coatings that exhibit active and smart properties due to a single type of nanoparticles

Cited by 22 publications

References 35 publications

Selenium nanoparticles–enhanced potato starch film for active food packaging application

Selenium nanoparticles–enhanced potato starch film for active food packaging application

Chitosan and Its Derivatives: Preparation and Antibacterial Properties

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

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