Modified Chitosan Films/Coatings for Active Food Packaging

Dutta, Pradip Kumar; Yadav, Srasti; Mehrotra, Gopal K.

doi:10.1007/12_2021_84

Cited by 9 publications

(2 citation statements)

References 95 publications

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“…Recently, several packaging materials and industrial approaches have been used to produce alternative eco-friendly packaging materials [19][20][21][22], including chitosan, a polymer derived from chitin, largely present in the exoskeletons of crustaceans, insects, and fungi [23][24][25], which is edible, cheap, and biodegradable. Chitin is the second most abundant polysaccharide on Earth [26], and it can be easily purchased from shell waste in the fish industry, providing a stable renewable source [27].…”

Section: Introductionmentioning

confidence: 99%

Effect of a Chitosan-Based Packaging Material on the Domestic Storage of “Ready-to-Cook” Meat Products: Evaluation of Biogenic Amines Production, Phthalates Migration, and In Vitro Antimicrobic Activity’s Impact on Aspergillus Niger

Aresta,

De Vietro,

Mancini

et al. 2024

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The consumption of “ready-to-cook” foods has been experiencing rapid expansion due to modern lifestyles, and they are often sold in economical multipacks. These foods necessitate packaging that maintains their quality for extended periods of time during home storage once the original packaging is opened. This study evaluates a chitosan-based film derived from low- and high-molecular-weight (MW) chitosan in acetic acid without synthetic additives as an alternative packaging material for “ready-to-cook” beef burgers. The burgers were stored at 8 °C after being removed from their sales packaging. A commercial polyethylene (PE) film designed for food use, devoid of polyvinylchloride (PVC) and additives, served as the reference material. The production of six biogenic amines (BAs), indicative of putrefactive processes, was monitored. Additionally, the release of four phthalates (PAEs), unintentionally present in the packaging films, was assessed using solid-phase microextraction coupled with gas chromatography/mass spectrometry (SPME-GC/MS). Microbiological tests were conducted to investigate the antimicrobial efficacy of the packaging against Aspergillus Niger NRR3112. The results showed that the chitosan-based films, particularly those with low MW (LMW), exhibited superior meat preservation compared to the PE films. Furthermore, they released PAEs below legal limits and demonstrated the complete inhibition of fungal growth. These findings highlight the potential of chitosan-based packaging as a viable and effective option for extending the shelf-life and maintaining the quality of “ready-to-cook” meat products during domestic storage.

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Section: Introductionmentioning

confidence: 99%

Effect of a Chitosan-Based Packaging Material on the Domestic Storage of “Ready-to-Cook” Meat Products: Evaluation of Biogenic Amines Production, Phthalates Migration, and In Vitro Antimicrobic Activity’s Impact on Aspergillus Niger

Aresta,

De Vietro,

Mancini

et al. 2024

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“…The state of the art of current research on ZnO NPs is to describe the comprehensive properties of ZnO for incorporation into biopolymers for food packaging applications. Various studies have reported the enhancement in packaging attributes by incorporating ZnO NPs. , Chitosan is one of the commonly used matrixes for incorporation of ZnO NPs. − One of the hazards to human health is foodborne pathogens which can be eliminated by adding ZnO NPs . In a comparative study, ZnO NPs and Ag NPs were compared for their antimicrobial activity when incorporated into the chitosan matrix to develop a film via the hydrothermal method.…”

Section: Introductionmentioning

confidence: 99%

Emerging Trends for ZnO Nanoparticles and Their Applications in Food Packaging

Zare

Namratha

Ilyas

et al. 2022

ACS Food Sci. Technol.

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Zinc oxide (ZnO) nanoparticles (NPs), which are declared as generally recognized as safe by the U.S. Food and Drug Administration, is discussed in this review to reveal their beneficial characteristics when incorporated into packaging matrixes for food packaging and preservation applications. Some of the major challenges in conventional packaging include microbial contamination, oxidation, moisture, gas, and UV transmission into the food, and lack of mechanical strength. These factors lead to poor shelf life, affect food quality, and cause food wastage. Advancement in packaging has shifted the focus toward nanotechnology. Nanotechnology is oriented toward the fabrication and application of materials with nanosized dimensions. Among various nanomaterials, current research has focused on ZnO NPs due to their properties and future applications. Incorporation of ZnO NPs into biopolymer packaging materials considerably enhanced the antimicrobial activity against foodborne pathogens and prolonged the shelf life of foodstuffs by a Trojan-horse strategy and reactive oxygen mechanism. Besides antimicrobial activity, ZnO NPs allow improvement of the antioxidant activity of the packaging materials by limiting the presence of oxygen in the headspace. Comprehensive ZnO nanocomposite (NC) biopolymer (BP) packaging features and their significance for food packaging applications are presented in this review. Furthermore, it discusses the effect of ZnO NPs on mechanical strength and barrier properties such as water vapor permeability, oxygen transmission rate, and UV transmission across the packaging material.

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