Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Jafarzadeh, Shima; Forough, Mehrdad; Amjadi, Sajed; Kouzegaran, Vahid Javan; Almasi, Hadi; Garavand, Farhad; Zargar, Masoumeh

doi:10.1080/10408398.2022.2070721

Cited by 36 publications

(16 citation statements)

References 188 publications

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“…Food packaging is known as an essential procedure in order to provide, transport, dispense, and store compounds. Therefore, it can be said that the necessity of packaging includes the action or business of promot-ing and selling products or services with rational value, investigating the technological issues of compounds and compatibility, converting waste into reusable material, and reducing environmental stress (Jafarzadeh et al, 2022;Ma et al, 2021;Mohan, 2019). Besides, packaging is one of the remarkable conservation systems to prohibit pollution and F I G U R E 1 Schematic illustration of the food packaging roles with an emphasis on smart packaging for seafood.…”

Section: Introductionmentioning

confidence: 99%

Application of smart packaging for seafood: A comprehensive review

Abedi‐Firoozjah

Salim

Hasanvand

et al. 2023

Comp Rev Food Sci Food Safe

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Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life, people have started increasing their seafood consumption. But due to their short shelf life, experts are looking for a new packaging called smart packaging (SMP) for seafood. There are different indicators/sensors in SMP; one of the effective indices is time–temperature, which can show consumers the best time of using seafood based on their shelf life and experienced temperature. Another one is radio‐frequency identification (RFID) that is a transmission device that represents a separate form of the electronic information‐based SMP systems. RFID does not belong to any of the categories of markers or sensors; it is an auto recognition system that applies cordless sensors to indicate segments and collect real‐time information without manual interposition. This review covers the use of SMP in all marine foods, including fish, due to its high consumption and high content of polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n‐3) and docosahexaenoic acid (C22:6n‐3), which are the considerable factors of n‐3 polyunsaturated fatty acids for human.

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Section: Introductionmentioning

confidence: 99%

Application of smart packaging for seafood: A comprehensive review

Abedi‐Firoozjah

Salim

Hasanvand

et al. 2023

Comp Rev Food Sci Food Safe

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“…The significant damages that plastics pose to the environment have made research on the environmental hazards of plastics and the developing strategies to remove and control plastics from the environment is a priority (Garavand, Jafarzadeh et al., 2022; Jafarzadeh, Forough et al., 2022). To solve this problem, renewable and recyclable polymeric materials are the best option (Arif et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Jafarzadeh

Forough

Kouzegaran

et al. 2023

Comp Rev Food Sci Food Safe

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Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.

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“…This new class of material offers some benefits compared with conventional composites. Fillers at a nanosized scale, with at least one dimension <100 nm, provide a better interfacial adhesion with biomaterial matrices compared with micro/macro reinforcement agents (Hosseini et al, 2015;Jafarzadeh et al, 2022). Earlier investigations found the improvement of functional properties using nanofiller incorporation into the main matrices including zinc oxide nanoparticles into cassava starch and Chi (Wardana et al, 2018(Wardana et al, , 2022, nanoclay into Salvia macrosiphon seed mucilage (Davachi & Shekarabi, 2018), magnetic iron oxide-NP (nanoparticle) into gelatin (Mehmood et al, 2020), and sulphurcoated iron oxide-NP into carrageenan (Saedi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Functional enhancement of hydroxypropyl cellulose‐based bionanocomposite films incorporating chitosan nanoparticles

Wardana

Wigati

Tanaka

et al. 2022

Int J of Food Sci Tech

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The aims of the present study were to investigate the effect of the incorporation of chitosan nanoparticles (ChiNPs) on the physicochemical properties and antifungal activity of hydroxypropyl cellulose (HPC) bionanocomposite films. The films of 4% HPC and ChiNP at various dosages (0%, 0.1%, 0.5%, 1%, 1.5%, 3% w/w of HPC) were prepared. Atomic force microscopy (AFM) verified the dispersion of sphericalshaped ChiNP in a nanoscale size range (14.75-56.74 nm). Incorporation of nanofiller affected the functional properties by increasing the film-water contact angle to >53°, improving the optical properties, and reducing water vapour permeability by 5.73-12.54%. These results were influenced by surface roughness and microstructure characteristics of a bionanocomposite film, which were confirmed using AFM and scanning electron microscopy (SEM). Tensile assays of the films showed slight increases in tensile strength from 8.87 to 11.08 MPa and Young's modulus from 0.10 to 0.15 GPa with increasing proportions of ChiNP (1.5%). An effective concentration of ChiNP of 1.5% (w/w of HPC) was able to improve the performance of HPC and offered antifungal activity against Botrytis cinerea, as confirmed through mycelial growth inhibition assays and by membrane integrity changes. The HPC/ChiNP bionanocomposite films may have potential applications for active packaging, particularly for fresh fruit commodities.

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Plant protein-based nanocomposite films: A review on the used nanomaterials, characteristics, and food packaging applications

Cited by 36 publications

References 188 publications

Application of smart packaging for seafood: A comprehensive review

Application of smart packaging for seafood: A comprehensive review

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Functional enhancement of hydroxypropyl cellulose‐based bionanocomposite films incorporating chitosan nanoparticles

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