ABSTRACT
Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, ß-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.
ABSTRACT
Betalains are natural nitrogenous water-soluble pigments found in species belonging to the Caryophyllales order and in mushrooms. Betalains can be considered multifunctional molecules due to their diverse bioactivities such as antioxidant, antimicrobial, anticancer, and anti-inflammatory. Furthermore, they can detect pH variations in foods and are considered promising colorimetric bioindicators. The bioactivities of betalains have improved their use as active and bioactive agents, and colorimetric indicators in the development of edible and biodegradable films for foods, which are trends in the food packaging market. Thus, this review presents the state-of-art information on the use of betalains as a multifunctional molecule in the development of smart, active, and bioactive edible and biodegradable packaging for foods. Studies have revealed that betalains can be successfully used to develop: smart films to indicate the freshness and spoilage of foods such as shrimp, fish, and chicken; active films with antimicrobial and antioxidant potentials to increase the shelf life of sausage and shrimp; and bioactive films with health benefits.
Subject(s)
Anti-Infective Agents , Betalains , Animals , Anti-Bacterial Agents , Anti-Infective Agents/chemistry , Anti-Infective Agents/pharmacology , Antioxidants/chemistry , Betalains/chemistry , Biopolymers , Food PackagingABSTRACT
Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.
Subject(s)
Food Packaging , Food SafetyABSTRACT
Global growth of the food industry and the demand for new products with natural characteristics, safe conditions and traceability have driven researches for the development of technologies such as intelligent packaging, capable to fulfil those needs. Polydiacetylene (PDA) is a synthetic material that has been highlighted in research field as a sensor substance, which can be used to produce intelligent packaging capable to detect chemical or biochemical changes in foods and in their environment due to PDA's color transition from blue to red. This work focused on the development and optimization of an intelligent packaging constituted of a polymeric matrix of cellulose acetate-based incorporated with PDA as the substance sensor. Cellulose acetate films (3% wt.) were developed by a casting method, and the amounts of triethyl citrate plasticizer (TEC) (0-25% wt. of cellulose-acetate) and PDA (0-60 mg) were analyzed to optimize the conditions for the best color transitioning at this study range. The compound amounts incorporated into polymeric matrices were established according to Central Composite Designs (CCD). Three more design variables were analyzed, such as the polymerization time of PDA under UV light exposition (0-60 min), pH values (4-11) and temperature exposure on the film (0-100 °C), important factors on the behavior of PDA's color changing. In this study, film thickness and film color coordinates were measured in order to study the homogeneity and the color transitioning of PDA films under different pH and temperature conditions, with the purpose of maximizing the color changes through the optimization of PDA and TEC concentrations into the cellulose acetate matrix and the polymerization degree trigged by UV light irradiation. The optimal film conditions were obtained by adding 50.48 g of PDA and 10% of TEC, polymerization time of 18 min under UV light, at 100 °C ± 2 °C of temperature exposure. The changes in pH alone did not statistically influence the color coordinates measured at the analyzed ratio; however, variations in pH associated with other factors had a significant effect on visual color changes, and observations were described. PDA films were optimized to maximize color change in order to obtain a cheap and simple technology to produce intelligent packaging capable to monitor food products along the distribution chain in real time, improving the food quality control and consumer safety.
Subject(s)
Biosensing Techniques , Cellulose/analogs & derivatives , Food Packaging , Polyacetylene Polymer/chemistry , Cellulose/chemistry , Food Quality , Hydrogen-Ion ConcentrationABSTRACT
Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm-2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.
ABSTRACT
O objetivo deste estudo foi desenvolver e caracterizar filme indicador de qualidade de alimentos utilizando amido de banana verde incorporado com extrato de repolho roxo. Os filmes foram desenvolvidos a partir de duas formulações: i) amido de banana sem extrato; ii) amido de banana com extrato. Os filmes foram caracterizados através de análise térmica (TGIDT), ensaio mecânico, espectroscopia por infravermelho (FT-IR), índice de intumescimento e ativação em diferentes pH. Os filmes apresentaram um perfil similar de perda de massa, indicando pouco efeito da incorporação do extrato à sua estabilidade térmica. A incorporação do extrato vegetal promoveu maior resistência mecânica e menor taxa de intumescimento. FT-IR mostrou que não houve interação do extrato com o biopolímero. O filme de amido apresentou sensibilidade à variação do pH. O uso do amido de banana verde combinado com gelatina e extrato de repolho roxo apresenta potencial aplicação como indicador visual de qualidade de alimentos durante o armazenamento.(AU)
The aim of the study was to develop and characterize food quality indicator film using green banana starch incorporated with purple cabbage extract. The films were developed from two formulations: i) banana starch without extract; ii) banana starch with extract. The films were characterized by thermal analysis (TG/DTA), mechanical assay, infrared spectroscopy (FT-IR), swelling index and activation at different pH. The films presented a similar profile of mass loss, indicating that extract did not affect thermal stability. The incorporation of the vegetal extract promoted greater mechanical resistance and a lower rate of swelling. FT-IR showed that there was no interaction of the extract with the biopolymer: The starch film showed sensitivity to pH variation. The use of green banana starch combined with gelatin and purple cabbage extract has potential application as a visual indicator of food quality during storage.(AU)
Subject(s)
Nutrient Film Technique/analysis , Nutrient Film Technique/methods , Polymers , Food Packaging , Brassica , StarchABSTRACT
O objetivo deste estudo foi desenvolver e caracterizar filme indicador de qualidade de alimentos utilizando amido de banana verde incorporado com extrato de repolho roxo. Os filmes foram desenvolvidos a partir de duas formulações: i) amido de banana sem extrato; ii) amido de banana com extrato. Os filmes foram caracterizados através de análise térmica (TG/DT), ensaio mecânico, espectroscopia por infravermelho (FT-IR), índice de intumescimento e ativação em diferentes pH. Os filmes apresentaram um perfil similar de perda de massa, indicando pouco efeito da incorporação do extrato à sua estabilidade térmica. A incorporação do extrato vegetal promoveu maior resistência mecânica e menor taxa de intumescimento. FT-IR mostrou que não houve interação do extrato com o biopolímero. O filme de amido apresentou sensibilidade à variação do pH. O uso do amido de banana verde combinado com gelatina e extrato de repolho roxo apresenta potencial aplicação como indicador visual de qualidade de alimentos duranteo armazenamento.
The aim of the study was to develop and characterize food quality indicator film using green banana starch incorporated with purple cabbage extract. The films were developed from two formulations: i) banana starch without extract; ii) banana starch with extract. The films were characterized by thermal analysis (TG/DTA), mechanical assay, infrared spectroscopy (FT-IR), swelling index and activation at different pH. The films presented a similar profile of mass loss, indicating that extract did not affect thermal stability. The incorporation of the vegetal extract promoted greater mechanical resistance and a lower rate of swelling. FT-IR showed that there was no interaction of the extract with the biopolymer. The starch film showed sensitivity to pH variation. The use of green banana starch combined with gelatin and purple cabbage extract has potential application as a visual indicator of food quality during storage.