Chitosan based ZnO nanoparticles loaded gallic-acid films for active food packaging

Chitosan Nanofiber and Cellulose Nanofiber Blended Composite Applicable for Active Food Packaging

“…Cellulose and chitosan have been studied for food packaging materials [3,4,21,22]. It is well-known that chitosan has antibacterial, antioxidant and good food preservation properties.…”

“…Those functionalities include preserving freshness and antimicrobial activity. Previous studies have reported that chitosan exhibits the functionalities suitable for active food packaging, for example antioxidant behavior and antimicrobial activity [3,7,10]. Thus, owing to functionalities of chitosan, the ChNF-CNF composite can be an active food packaging material.…”

“…Chitosan, the second most abundant material after cellulose on Earth, is renewable, biodegradable, biocompatible, non-toxic and capable of transporting antioxidants [ 2 , 3 , 4 ]. Chitosan has been investigated for various applications including drug delivery, artificial skin, wound-dressing and biomedical and pharmaceutical applications [ 5 ]; contact lens and, water filtration [ 6 ]; food packaging [ 7 , 8 , 9 ]; and fruit preservations such as tomatoes, carrots and raw shrimps [ 10 , 11 , 12 , 13 ].…”

Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria

“…For this purpose, various types of antibacterial agents can be considered ranging from phenolics to alcohols, aldehydes, halogens, oxidizing agents, heavy metals, essential oils, and quaternary ammonium compounds (QACs) (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Priyadarshi et al., 2021; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). The majority of these agents function by denaturing proteins crucial for the activity of bacteria and/or disrupting/rupturing the bacterial plasma membrane.…”

“…Fourth, some antibacterial agents are toxic and not suitable for use in food contact surfaces with prolonged exposure to food commodities. To reduce any potential risk of chemical leaching into food, antimicrobials of biological origin such as essential oils, natural phenolics (e.g., coumarin, gallic acid, resveratrol, quercetin, and tannic acid), natural cationic amines (e.g., lecithin from egg and soybean, chitosan from crustacean shells), and natural enzymes (e.g., lysozyme from egg and milk) have typically been utilized as active ingredients in these coatings (Benbettaïeb et al., 2020; Bruni et al., 2020; Busolo & Lagaron, 2015; Diaz‐Galindo et al., 2020; Fortunati et al., 2016; Glaser et al., 2019; Goudar et al., 2020; Halim et al., 2018; He, Fei, et al., 2020; Hosseini et al., 2019; Huang et al., 2020; Imran et al., 2012; Kwon et al., 2017; Lamarra et al., 2020; Li, Yan, et al., 2020; Liu et al., 2020; Lou et al., 2021; Luzi et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019; Milovanovic et al., 2018; Muriel‐Galet et al., 2014; Pan et al., 2019; Picchio et al., 2018; Tongdeesoontorn et al., 2020; Wang et al., 2019; Wen et al., 2016; Yadav et al., 2020, 2021; Zhan et al., 2020). Also, implementation of relatively low‐toxicity metals and their ions such as silver and copper in coatings for food contact surfaces has been commonly reported in the literature (Bahrami et al., 2019; Ferreira et al., 2019; Kim et al., 2019; Lee et al., 2019; Martinez‐Abad et al., 2012; Menezes et al., 2019).…”