Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

Bruni, Graziella Pinheiro; Oliveira, Jean Paulo de; Gómez‐Mascaraque, Laura G.; Fabra, María José; Martins, Vilásia Guimarães; Zavareze, Elessandra da Rosa; López‐Rubio, Amparo

doi:10.1016/j.fpsl.2019.100426

Cited by 58 publications

(9 citation statements)

References 46 publications

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“…Electrospun nanofibres are produced from natural or synthetic polymers 43 . Pinheiro Bruni et al (2020) 44 processed electrospun nanofibres of soy protein isolate (SPI) and PVA loaded with the antioxidant molecule β‐carotene onto a polyhydroxybutyrate‐co‐valerate (PHB92/PHV8) film; an annealing procedure was used to increase the adhesion of the electrospun mat to the packing film. In an in vitro release assay using soybean oil, heat treatment (annealing) encouraged a slower and more prolonged release of the bioactive in the release medium.…”

Section: Methods Of Control Releasementioning

confidence: 99%

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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Section: Methods Of Control Releasementioning

confidence: 99%

Progress in release‐activated food packaging films

Chen

et al. 2023

Packag Technol Sci

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“…The bioactive electrospun fibers showed high encapsulation efficiency (65.0% ± 2.6%), with 51.4% ± 0.9% of the β-carotene effectively incorporated within their cores. In vitro release assays in soybean oil revealed that annealing resulted in a slower and more sustained release of the bioactive compound [119]. The electrospun gallic acid-loaded zein fiber mat was produced for the potential active food packaging application.…”

Section: Electrospinningmentioning

confidence: 99%

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review

Roy,

Deshmukh,

Tripathi

et al. 2023

Foods

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Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film’s physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food’s shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

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“…Post treatments such as conditioning [161], chemical crosslinking and physical welding [162] or annealing [146,157], were used in several studies to improve the properties of the electrospun fibers. These can induce crystallization of components, provide better adhesion of electrospun fibers onto base film, slow the release of the active compounds or convert the electrospun fiber mats into films.…”

Section: Encapsulation Of Active Principles By Electrospinningmentioning

confidence: 99%

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

Stoleru¹,

Brebu²

2021

Molecules

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Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.

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Electrospun β-carotene–loaded SPI:PVA fiber mats produced by emulsion-electrospinning as bioactive coatings for food packaging

Cited by 58 publications

References 46 publications

Progress in release‐activated food packaging films

Progress in release‐activated food packaging films

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

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