Zeolites for food applications: A review

Villa, Cristian C.; Valencia, Germán Ayala; Córdoba, Alex López; Ortega‐Toro, Rodrigo; Ahmed, Shakeel; Gutiérrez, Tomy J.

doi:10.1016/j.fbio.2022.101577

Cited by 26 publications

(9 citation statements)

References 147 publications

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“…The new composite materials were promising for active packaging film applications with antioxidant and/or antimicrobial activity. Natural zeolite (NZ) is another, abundant nanomaterial promising for food preservation and food packaging applications [ 24 ] as is reported in the literature [ 25 , 26 , 27 ]. Rešček et al, 2018 [ 28 ] developed double-layered polyethylene/caprolactone packaging films modified with zeolite and magnetite.…”

Section: Introductionmentioning

confidence: 99%

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

Giannakas

Salmas

Moschovas

et al. 2022

Gels

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This study presents, the development of a green method to produce rich in thymol natural zeolite (TO@NZ) nanostructures. This material was used to prepare sodium-alginate/glycerol/xTO@NZ (ALG/G/TO@NZ) nanocomposite active films for the packaging of soft cheese to extend its shelf-life. Differential scanning calorimetry (DSC), X-ray analysis (XRD), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) instruments were used for the characterization of such nanostructures and films, to identify the thymol adsorbed amount, to investigate the thermal behaviour, and to confirm the dispersion of nanostructure powder into the polymer matrix. Water vapor transmission rate, oxygen permeation analyzer, tensile measurements, antioxidant measurements, and antimicrobial measurements were used to estimate the film’s water and oxygen barrier, mechanical properties, nanostructure’s nanoreinforcement activity, antioxidant and antimicrobial activity. The findings from the study revealed that ALG/G/TO@NZ nanocomposite film could be used as an active packaging film for foods with enhanced, mechanical properties, oxygen and water barrier, antioxidant and antimicrobial activity, and it is capable of extending food shelf-life.

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Section: Introductionmentioning

confidence: 99%

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

Giannakas

Salmas

Moschovas

et al. 2022

Gels

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show abstract

“…The multidisciplinary interest in zeolites mainly originates from their specific properties such as well‐defined active sites and large specific area (Azizi‐Lalabadi, Alizadeh‐Sani et al., 2019; Azizi‐Lalabadi, Ehsani, et al., 2019; Villa et al., 2022). These classes of PNMs have been exploited in the fabrication of electrochemical sensors on account of their defined and modifiable chemical properties, low regeneration energy, and favorable physical characteristics such as regular porous structure (Baile et al., 2020).…”

Section: Porous Nanomaterials As Robust Agents In Active and Smart Pa...mentioning

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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“…One of them suggests the encapsulation of EOs into microemulsion or nanoemulsion nanostructures [ 30 , 31 , 32 ]. Another one suggests the adsorption of such EOs into cheap and naturally abundant adsorbents such as nanoclays and zeolites [ 33 , 34 , 35 , 36 ]. The excellent gas barrier properties combined with the intermediate moisture barrier can reduce fruits respiration rate without interrupting the supply of moisture on them.…”

Section: Introductionmentioning

confidence: 99%

Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels

Salmas

Giannakas

Moschovas

et al. 2022

Gels

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The concept of this study is the replacement of previous fossil-based techniques for food packaging and food shelf-life extension, with novel more green processes and materials following the spirit of circular economy and the global trend for environmentally positive fingerprints. A novel adsorption process to produce thymol-halloysite nanohybrids is presented in this work. The high dispersion of this thymol-halloysite nanostructure in chitosan biopolymer is one of the goals of this study. The incorporation of this biodegradable matrix with poly-vinyl-alcohol produced a very promising food-packaging film. Mechanical, water-oxygen barrier, antimicrobial, and antioxidant properties were measured. Transparency levels were also tested using a UV-vis instrument. Moreover, the developed films were tested in-vivo for the preservation and the extension of the shelf-life of kiwi fruits. In all cases, results indicated that the increased fraction of thymol from thyme oil significantly enhances the antimicrobial and antioxidant activity of the prepared chitosan-poly-vinyl- alcohol gel. The use of the halloysite increases the mechanical and water-oxygen barrier properties and leads to a control release process of thymol which extends the preservation and the shelf-life of kiwi fruits. Finally, the results indicated that the halloysite improves the properties of the chitosan/poly-vinyl-alcohol films, and the thymol makes them further advantageous.

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Zeolites for food applications: A review

Cited by 26 publications

References 147 publications

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

The Increase of Soft Cheese Shelf-Life Packaged with Edible Films Based on Novel Hybrid Nanostructures

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Kiwi Fruits Preservation Using Novel Edible Active Coatings Based on Rich Thymol Halloysite Nanostructures and Chitosan/Polyvinyl Alcohol Gels

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