Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese

Doğan, Nurcan; Doğan, Cemhan; Eticha, Andinet Kumella; Güngör, Melike; Akgül, Yasin

doi:10.1016/j.foodcont.2022.109081

Cited by 24 publications

(9 citation statements)

References 72 publications

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“…However, this aspect was not observed in the present study. Other studies presented similar characteristics 11,37 . As glycerol was added, the surfaces became rougher; a rougher matrix evidences the plastic behavior 11,38 .…”

Section: Resultsmentioning

confidence: 59%

“…Luchese et al 25 also reported an increase in the roughness after the addition of orange peel in powder form in starch‐based film formulations. However, in the present work, the additives were dispersed in the matrix, and no plasticizer agglomerates were observed in the films, which contribute to a more homogeneous matrix with structural integrity, affecting the mechanical and physical aspects 37 …”

Section: Resultsmentioning

confidence: 70%

“…Of the 87 volatile compounds identified, 65 were found in the propolis by‐product, 52 in the film formulation containing propolis by‐product, and 18 compounds were found in the control film (poorer volatile profile, as well as F1 film that contains only persimmon). Dogan et al 37 evaluated the lemon peel essential oil extract effect incorporation on gelatin‐based as edible active food packaging to preserve the physicochemical and microbiological quality of cheese. These authors reported that limonene, a cyclic monoterpene compound extracted by hydrodistillation, was the major component of the lemon peel essential oil detected by GC‐MS (60%), the same compound found in PP, demonstrating the high potential for use in cheese packaging.…”

Section: Resultsmentioning

confidence: 99%

“…Other studies presented similar characteristics. 11,37 As glycerol was added, the surfaces became rougher; a rougher matrix evidences the plastic behavior. 11,38 Luchese et al 25 also reported an increase in the roughness after the addition of orange peel in powder form in starch-based film formulations.…”

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

“…However, in the present work, the additives were dispersed in the matrix, and no plasticizer agglomerates were observed in the films, which contribute to a more homogeneous matrix with structural integrity, affecting the mechanical and physical aspects. 37 The color difference perception between packaging material and the food product can have an important role in consumer acceptance. The colorimetric results can be visualized in Table 2.…”

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

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Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

Barone,

Matheus,

Luchese

et al. 2023

Vinyl Additive Technology

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Active antioxidant and aromatic films based on persimmon (Diospyros kaki L.) cultivated according to agroecological precepts with orange peel flour (Citrus sinensis) and glycerol addition were developed by casting technique and characterized. The films were largely red and yellow appearance color, indicating a natural tendency to maintain the color of the persimmon pulp ripe. Scanning electron microscopy revealed a homogeneous and compact structure of the films, which obtained a rougher texture with the addition of glycerol. The addition of orange peel flour to the film‐forming solution proportionally increased the total phenolic content and antioxidant capacity of the persimmon puree films. Volatile compounds belonging to different chemical classes were identified, including limonene, β‐ionone, linolenic acid, palmitic acid, and vaccenic acid, which influence the overall aroma, as they were detected above their odor thresholds, and the functional properties of these films. Furthermore, the thermogravimetric analysis showed two important degradation steps related to glycerol and pectin (130–230°C) and decomposition of the polymer structure (above 300°C), guaranteeing the processability of the raw materials under conditions of higher temperatures than those normally used in industrial food packaging products in a circular economy context. This study indicates the potential for formation of persimmon‐based films incorporated into orange peel flour as active antioxidant films for use in drinks and tea bags as a flavoring or as intermediate layers used between slices of cheese, avoiding direct contact with food, facilitating its separation, as some application examples.Highlights Persimmon and orange peel flour films were developed by casting. Antioxidant and sensorial properties of blended films were evaluated. Volatile compounds were identified, including limonene and vaccenic acid. Circular economy principles were used to avoid postharvest fruit losses.

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Section: Resultsmentioning

confidence: 59%

Section: Resultsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 99%

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

Section: Visual Aspect Morphological and Optical Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

Barone,

Matheus,

Luchese

et al. 2023

Vinyl Additive Technology

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Enhancing fresh strawberry preservation: Fabrication and characterization of electrospun fibers decorated with functionalized graphene oxide

Köroğlu,

Eskitoros‐Togay,

Dilsiz

2024

J of Applied Polymer Sci

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This study focuses on developing an innovative packaging material for fresh strawberries composed of electrospun poly(ε‐caprolactone) (PCL)/poly(vinylpyrrolidone) (PVP) fibers decorated by pure graphene oxide (GO) and functionalized GOs with silane agents using the electrospinning technique. Initially, synthesized GO was first functionalized by silane agents, and followed by the fabrication of electrospun PCL/PVP fibers incorporating both pure GO and functionalized GOs. The surface morphological analyses revealed the uniformity, smoothness, and beadless in the fabricated fibers. The average fiber diameter of the PCL/PVP/0.5A‐GO fibers was found as 3244 ± 56 nm. Electrospun PCL/PVP/0.5A‐GO and PCL/PVP/0.5G‐GO fibers exhibited increased water absorption ratios over 20 days. The incorporation of GO into the polymer matrix, along with an increase in GO concentration, enhanced the tensile strength of the fibers, found as 5.149 ± 0.032 kPa. In preservation tests on fresh strawberries, PCL/PVP/0.5A‐GO fibers demonstrated superior freshness compared with unpacked strawberries and other variants. The study also highlighted the inhibitory effects of fibers decorated with 0.5% APTES‐GO, showing the highest inhibition zone. In summary, fibers incorporating 0.5% A‐GO effectively extended the shelf‐life of fresh strawberries, making them a promising packaging material for perishable goods.

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Progress in release‐activated food packaging films

Chen

et al. 2023

Packag Technol Sci

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To solve the problems caused by direct incorporation of preservation agents (PAs) such as antimicrobials and antioxidants into food, development and application of active packaging (AP) are being strongly promoted. According to the way of PAs applied, AP can be divided into immobilisation type and release type. In release AP, a long‐lasting and stable preservation effect can be achieved by adjusting the release rate of PAs. In this review, we focused on the effects of adjusting the multilayers, polymers, and nanocapsule and microcapsule structures of AP on the release mechanisms and applications of PAs. Release mathematical models based on food simulants have limitations in real food applications. Controlled release modifications often affect the properties of AP such as permeability and light transmission; by regulating the interaction between various factors, there is the potential to achieve a synergistic effect between controlled release and other packaging characteristics to maintain food quality.

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Centrifugally spun micro-nanofibers based on lemon peel oil/gelatin as novel edible active food packaging: Fabrication, characterization, and application to prevent foodborne pathogens E. coli and S. aureus in cheese

Cited by 24 publications

References 72 publications

Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

Active antioxidant and aromatic films blended with persimmon (Diospyros kaki L.) and orange peel flour (Citrus sinensis) as sustainable packaging

Enhancing fresh strawberry preservation: Fabrication and characterization of electrospun fibers decorated with functionalized graphene oxide

Progress in release‐activated food packaging films

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