Gelatin/poly(vinyl alcohol)-based dual functional composite films integrated with metal-organic frameworks and anthocyanin for active and intelligent food packaging

Riahi, Zohreh; Khan, Ajahar; Rhim, Jong‐Whan; Shin, Gye Hwa; Kim, Jun Tae

doi:10.1016/j.ijbiomac.2023.126040

Cited by 37 publications

(7 citation statements)

References 71 publications

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“…Enhanced shrimp preservation. [130] Purple kohlrabi peel Carrageenan-based matrix containing Zn-carbon dots Improved antioxidant and antimicrobial properties. Reduced spoilage.…”

Section: Source Of Anthocyanins Polymer Matrix Effects/results Referencementioning

confidence: 99%

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

Rosales-Murillo,

Sánchez-Bodón,

Hernández Olmos

et al. 2024

Polymers

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Anthocyanins are a specific group of molecules found in nature that have recently received increasing attention due to their interesting biological and colorimetric properties that have been successfully applied in several fields such as food preservation and biomedicine. Consequently, reviews devoted to a general overview of these flavonoids have proliferated in recent years. Meanwhile, the incorporation of anthocyanins into polymeric systems has become an interesting strategy to widen the applicability of these molecules and develop new smart and functional polymers in the above cited areas. However, anthocyanin-based polymers have been scarcely reviewed in the literature. Accordingly, this review aims to be a systematic summary of the most recent approaches for the incorporation of anthocyanins into macro-, micro-, or nanostructured polymers. Moreover, this work describes the fundamentals of the applicability of smart anthocyanin-based polymers and offers an updated review of their most interesting applications as sensors, biological regulators, and active materials.

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“…Enhanced shrimp preservation. [130] Purple kohlrabi peel Carrageenan-based matrix containing Zn-carbon dots Improved antioxidant and antimicrobial properties. Reduced spoilage.…”

Section: Source Of Anthocyanins Polymer Matrix Effects/results Referencementioning

confidence: 99%

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

Rosales-Murillo,

Sánchez-Bodón,

Hernández Olmos

et al. 2024

Polymers

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“…The protein molecules in the film matrix and the added active agents are cross‐linked by covalent or noncovalent bonds to form a three‐dimensional polymer network structure, which largely limits and controls the release of the active compounds (Shan et al., 2023). The release of active compounds from composite films can be controlled in two ways: (1) By controlling the network structure composed of the film matrix and the active compounds, including pore size, thickness, and solubility (Fajardo et al., 2014; Riahi et al., 2023); and (2) by controlling the interactions and binding modes of the two components to reduce the degradation of the active compound (Azaza et al., 2022; Dong et al., 2022; Lin et al., 2023). Typically, covalent bonds are stronger than noncovalent bonds, and covalent bonds lead to stronger attachment of the active molecule to the polymer matrix (Wang, Chen et al., 2022).…”

Section: Functional Types Of Protein‐based Active Filmsmentioning

confidence: 99%

Protein‐based active films: Raw materials, functions, and food applications

Liu,

Zhang,

Wei

et al. 2024

Comp Rev Food Sci Food Safe

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Biopolymer packaging materials are an emerging trend in food packaging due to their degradability, nontoxicity, low cost, and low environmental stress; moreover, some properties of biopolymer packaging are better than those of traditional packaging. Proteins are a type of natural biopolymer packaging film matrix, and enhancing the packaging properties of proteins has been a focus of research. Preparing protein‐active packaging films by adding natural active substances with antimicrobial and antioxidant properties and nanoparticles to protein‐based films to provide more significant antimicrobial, antioxidant, and UV‐blocking effects is essential in food packaging and demonstrates the potential of using proteins in active food packaging applications. In recent years, the origin of natural actives, their mechanism of action, and their release from active packaging films have attracted much attention. In this review, we provide a comprehensive overview of protein film matrices for active packaging, natural antimicrobial agents, and natural antioxidants and discuss the potential of such active films in the packaging field. The sources of natural antimicrobial active substances and natural antioxidant active substances in packaging materials, their mechanisms of action, and their effects after being used to modify protein active films are summarized. The biorelease functions of protein active films with antimicrobial and antioxidant effects and their applications for various types of food are highlighted to understand the current effects of protein active films in food packaging.

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“…Additionally, dual‐functional QDs‐based nanocomposites were developed for active and intelligent food packaging (Wagh et al., 2023). In another recent study, Ti‐doped CDs were prepared by a hydrothermal method using sweet potato peels and titanium dioxide as precursors and then were incorporated into a anthocyanin/carrageenan casting film for developing intelligent food packaging (Riahi et al., 2024). The film exhibited good responsiveness to PBS at different pH values and volatile ammonia, indicating the high pH‐sensitive property.…”

Section: Applications Of Qds In Food Quality and Safetymentioning

confidence: 99%

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

Zou,

Shi,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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The importance of food quality and safety lies in ensuring the best product quality to meet consumer demands and public health. Advanced technologies play a crucial role in minimizing the risk of foodborne illnesses, contamination, drug residue, and other potential hazards in food. Significant materials and technological advancements have been made throughout the food supply chain. Among them, quantum dots (QDs), as a class of advanced nanomaterials with unique physicochemical properties, are progressively demonstrating their value in the field of food quality and safety. This review aims to explore cutting‐edge research on the different applications of QDs in food quality and safety, including encapsulation of bioactive compounds, detection of food analytes, food preservation and packaging, and intelligent food freshness indicators. Moreover, the modification strategies and potential toxicities of diverse QDs are outlined, which can affect performance and hinder applications in the food industry. The findings suggested that QDs are mainly used in analyte detection and active/intelligent food packaging. Various food analytes can be detected using QD‐based sensors, including heavy metal ions, pesticides, antibiotics, microorganisms, additives, and functional components. Moreover, QD incorporation aided in improving the antibacterial and antioxidant activities of film/coatings, resulting in extended shelf life for packaged food. Finally, the perspectives and critical challenges for the productivity, toxicity, and practical application of QDs are also summarized. By consolidating these essential aspects into this review, the way for developing high‐performance QD‐based nanomaterials is presented for researchers and food technologists to better capitalize upon this technology in food applications.

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Gelatin/poly(vinyl alcohol)-based dual functional composite films integrated with metal-organic frameworks and anthocyanin for active and intelligent food packaging

Cited by 37 publications

References 71 publications

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

Protein‐based active films: Raw materials, functions, and food applications

Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives

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