Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers

Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New Bionanomaterials

“…Traditional packaging materials do not always meet the requirements for adequate food protection and preservation, or they are not environmentally friendly. Whereas active packaging provides the possibility of microbiological control, and so is an important tool in reducing food wastage and loss [ 3 ]. Active packaging also helps to prevent the spread of food-borne diseases.…”

“…Starch and chitosan belong to the biopolymers most frequently used in the production of sustainable food packaging. Chitosan is regarded as a biocompatible material, and its proven antimicrobial activity makes it suitable for medical, therapeutic, and pharmaceutical applications in drug delivery, tissue engineering, orthopaedic and periodontal applications, as well as wound healing [ 3 , 4 ]. Chitosan is also used as the scaffold material in hydrogels [ 5 ] as well as the packaging material for the quality preservation of a variety of food products [ 6 ].…”

A Systematic Review on Nanoencapsulation Natural Antimicrobials in Foods: In Vitro versus In Situ Evaluation, Mechanisms of Action and Implications on Physical-Chemical Quality

“…The wall material used in the formation of the nanostructure can interact with the surface of the microbial cell (interact by inter-membrane transfer, release contact, absorption, fusion, and phagocytosis) and form pores, which facilitates the action of the antimicrobial and at the same time increases the permeability of the cell, in addition to allowing continuous diffusion of antimicrobial compounds across the cell membrane [ 33 , 41 , 84 ]. In addition, nanomaterials, such as nanoemulsions, can easily permeate porous proteins in the bacterium’s outer membrane, facilitating NA delivery [ 85 ]. In bacteria, which are structures with a resulting negative charge, the charge resulting from the nanostructures formed will influence the process of electrostatic interaction with the bacterial membrane [ 43 , 86 ].…”

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

“…Polysaccharides such as chitin, chitosan (CS), and chitooligosaccharides (COS) are derivatives of chitin deacetylation, the main compound found in crustacean's wastes, and they have been widely studied as natural antimicrobials in food purposes against fungi, Gram negative, and Gram positive bacteria [52][53][54]. Moreover, chitosan is a biopolymer that has also been proposed as a food packaging material with several advantages (e.g., biodegradability, bioactivity, biocompatibility) over traditional petroleum-based plastic films [55]. Among the antimicrobial mechanisms of chitosan, the most acceptable is associated with electrostatic interactions between the positively charged chitosan (and negative residues) and the negatively charged microbial cell membrane, which results in two types of interference: (i) changing the properties of membrane wall permeability, inducing osmotic imbalance; and (ii) hydrolyzing peptidoglycan in the cell wall, causing spillage of intracellular electrolytes and essential nutrients [40].…”