scholarly journals Biodegradable Antimicrobial Films for Food Packaging: Effect of Antimicrobials on Degradation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1256
Author(s):  
Eva Hernández-García ◽  
María Vargas ◽  
Chelo González-Martínez ◽  
Amparo Chiralt
Keyword(s):  
Food Packaging ◽  
Negative Impact ◽  
Relevant Information ◽  
Antimicrobial Compounds ◽  
Microorganism Population ◽  
Relevant Effect ◽  
Antimicrobial Materials ◽  
Spoilage Bacteria ◽  
Compost Soil ◽  
Specific Influence

The environmental problem generated by the massive consumption of plastics makes necessary the developing of biodegradable antimicrobial materials that can extend food shelf-life without having a negative impact on the environment. The current situation regarding the availability of biodegradable food packaging materials has been analysed, as well as different studies where antimicrobial compounds have been incorporated into the polymer matrix to control the growth of pathogenic or spoilage bacteria. Thus, the antimicrobial activity of active films based on different biodegradable polymers and antimicrobial compounds has been discussed. Likewise, relevant information on biodegradation studies carried out with different biopolymers in different environments (compost, soil, aquatic), and the effect of some antimicrobials on this behavior, are reviewed. In most of the studies, no relevant effect of the incorporated antimicrobials on the degradation of the polymer were observed, but some antimicrobials can delay the process. The changes in biodegradation pattern due to the presence of the antimicrobial are attributed to its influence on the microorganism population responsible for the process. More studies are required to know the specific influence of the antimicrobial compounds on the biodegradation behavior of polymers in different environments. No studies have been carried out or marine media to this end.

scholarly journals Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1134 ◽  
Author(s):  
Raquel Becerril ◽  
Cristina Nerín ◽  
Filomena Silva
Keyword(s):  
Food Packaging ◽  
Microbial Growth ◽  
Antimicrobial Agents ◽  
Food Products ◽  
Great Effort ◽  
Antimicrobial Compounds ◽  
Antimicrobial Substances ◽  
Antimicrobial Materials ◽  
Effective Technology ◽  
Recent Trends

Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

scholarly journals Evaluation of New Antimicrobial Materials Incorporating Ethyl Lauroyl Arginate or Silver into Different Matrices, and Their Safety in Use as Potential Packaging

Polymers ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 355
Author(s):  
Sofía Manso ◽  
Magdalena Wrona ◽  
Jesús Salafranca ◽  
Cristina Nerín ◽  
María José Alfonso ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Aspergillus Flavus ◽  
Salmonella Enterica ◽  
Inductively Coupled Plasma ◽  
Food Packaging ◽  
Effective Solution ◽  
Inductively Coupled ◽  
Antimicrobial Materials ◽  
Icp Ms ◽  
Plasma Mass Spectrometry

A big challenge for today’s industry is antimicrobial preservation and the safety of food. An effective solution to this problem can be a modern invention such as antimicrobial packaging. In the presented research the antimicrobial activity of two new active films incorporating silver, as IONPURE IPL, and ethyl lauroyl arginate (LAE) were evaluated, by employing a low-density polyethylene (LDPE) matrix and a biofilm material, respectively. Additionally, LAE was also incorporated into polystyrene (PS) pads by two different methods: by spraying and by immersion of the PS pads into an aqueous LAE solution. LDPE films containing silver did not show any antimicrobial activity against Escherichia coli and Aspergillus flavus, whereas the biofilm containing LAE reduced the growth of Salmonella enterica but did not inhibit Aspergillus flavus. The active PS pads, both sprayed and immersed in LAE solution, also showed antimicrobial activity, causing a reduction of 99.99% of Pseudomonas putida growth. Thermal treatment at 180 °C for 6 and 15 min did not modify the antimicrobial activity of LAE against Salmonella enterica. Moreover, inductively coupled plasma-mass spectrometry (ICP-MS) analysis was performed to check the migration of silver from developed material intended for food packaging applications into food simulant.

scholarly journals New Circular Challenges in the Development of Take-Away Food Packaging in the COVID-19 Period

Energies ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4705
Author(s):  
Ewa Kochańska ◽  
Rafał M. Łukasik ◽  
Maciej Dzikuć
Keyword(s):  
Social Transformation ◽  
Food Packaging ◽  
New Technologies ◽  
Negative Impact ◽  
Raw Materials ◽  
Distribution Channels ◽  
Low Carbon ◽  
Industrial Transformation ◽  
Specific Distribution ◽  
Food Market

The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

scholarly journals Obtention of Antimicrobial Fibers Type Core/Shell Pla/Pvoh-Lae By Coaxial Electrospinning

2021 ◽  
Author(s):  
C. Patiño Vidal ◽  
E. Velásquez ◽  
M. J. Galotto ◽  
C. López de Dicastillo
Keyword(s):  
Food Packaging ◽  
Thermal Protection ◽  
Average Diameter ◽  
Core Structure ◽  
Coaxial Electrospinning ◽  
Electrospinning Technique ◽  
Active Compounds ◽  
Antimicrobial Materials ◽  
Palabras Clave ◽  
Fatty Food

Coaxial electrospinning (EC) is a technology that allows the encapsulation of active compounds, such as ethyl lauroyl arginate (LAE), in shell/core structures, in order to develop new antimicrobial materials for food packaging that slow down the release of active compounds and extend the food’s shelf life. For this reason, the objective of this study was to develop antimicrobial fibers shell/core type by EC. Two polymers with different hydrophilic character, polylactic acid (PLA) for the shell and polyvinyl alcohol (PVOH) and LAE for the core, were used to obtain PLA/PVOH-LAE fibers and slow the release of the antimicrobial compound. The morphology of fibers was evaluated by optical microscopy and their thermal properties through thermogravimetric analyses (TGA). LAE release studies were carried out in a fatty food simulant (ETOH 95%), and was compared with the minimum inhibitory concentration (MIC) values of LAE against a gram-positive bacteria, Listeria innnocua. The optical micrographs showed the obtaining of the shell/core structure with an average diameter of approximately 0.6 µm, and the TGA analyses demonstrated the thermal protection of LAE by the shell of the fibers. Released LAE reached the equilibrium state in ETOH 95% during the first 3 hours, maintaining a higher concentration than the MIC value obtained in L. innnocua (10 ppm). The results demonstrate that new packaging materials with antimicrobial activity such as PLA/PVOH-LAE polymeric fibers with a shell/core structure can be obtained through the coaxial electrospinning technique. Keywords: coaxial electrospinning, ethyl lauroyl arginate, fibers, shell/core, food packaging. Resumen El electrohilado coaxial (EC) es una tecnología que permite encapsular compuestos activos como el etil lauroil arginato (LAE) en estructuras tipo pared/núcleo con la finalidad de desarrollar nuevos materiales antimicrobianos para el envasado de alimentos que ralenticen la liberación del compuesto y extiendan la vida útil del alimento. Por tal razón, el objetivo de este estudio consistió en desarrollar fibras antimicrobianas tipo pared/núcleo mediante EC. Dos polímeros con distinto carácter hidrofílico como el poli (ácido láctico) (PLA) para la pared y poli (alcohol vinílico) (PVOH) y LAE para el núcleo se utilizaron para obtener las fibras PLA/PVOH-LAE, y ralentizar la liberación del compuesto antimicrobiano. La morfología de las fibras se evaluó mediante microscopía óptica y sus propiedades térmicas mediante análisis termogravimétricos (TGA). Se realizaron estudios de liberación del LAE en un simulante de alimentos graso (ETOH 95%), y se comparó con la concentración mínima inhibitoria (MIC) hacia una bacteria Gram positiva Listeria innnocua. Las micrografías ópticas evidenciaron la obtención de la estructura pared/núcleo con un diámetro promedio de 0,6 µm aproximadamente, y el análisis TGA demostró la protección térmica del LAE por la pared de las fibras. El LAE liberado alcanzó el estado de equilibrio en ETOH 95% durante las 3 hr iniciales, manteniendo una concentración superior a la MIC obtenida para L. innnocua (10 ppm). Los resultados demuestran que nuevos materiales de envase con actividad antimicrobiana como fibras poliméricas PLA/PVOH-LAE con estructura pared/núcleo pueden ser obtenidos mediante la técnica de electrohilado coaxial. Palabras clave: electrohilado coaxial, etil lauroil arginato, fibras, pared/núcleo, envase de alimentos.

scholarly journals Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites Against Selected Pathogenic and Spoilage Microorganisms

Polymers ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 670 ◽  
Author(s):  
Alzagameem ◽  
Klein ◽  
Bergs ◽  
Do ◽  
Korte ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Low Temperatures ◽  
Food Packaging ◽  
Antimicrobial Activities ◽  
Gram Negative Bacteria ◽  
Scavenging Activity ◽  
Gram Positive ◽  
Gram Negative ◽  
Spoilage Bacteria ◽  
Chitosan Films

The antiradical and antimicrobial activity of lignin and lignin-based films are both of great interest for applications such as food packaging additives. The polyphenolic structure of lignin in addition to the presence of O-containing functional groups is potentially responsible for these activities. This study used DPPH assays to discuss the antiradical activity of HPMC/lignin and HPMC/lignin/chitosan films. The scavenging activity (SA) of both binary (HPMC/lignin) and ternary (HPMC/lignin/chitosan) systems was affected by the percentage of the added lignin: the 5% addition showed the highest activity and the 30% addition had the lowest. Both scavenging activity and antimicrobial activity are dependent on the biomass source showing the following trend: organosolv of softwood > kraft of softwood > organosolv of grass. Testing the antimicrobial activities of lignins and lignin-containing films showed high antimicrobial activities against Gram-positive and Gram-negative bacteria at 35 °C and at low temperatures (0–7 °C). Purification of kraft lignin has a negative effect on the antimicrobial activity while storage has positive effect. The lignin release in the produced films affected the activity positively and the chitosan addition enhances the activity even more for both Gram-positive and Gram-negative bacteria. Testing the films against spoilage bacteria that grow at low temperatures revealed the activity of the 30% addition on HPMC/L1 film against both B. thermosphacta and P. fluorescens while L5 was active only against B. thermosphacta. In HPMC/lignin/chitosan films, the 5% addition exhibited activity against both B. thermosphacta and P. fluorescens.

Bacterial Profile of Ground Beef Made from Carcass Tissue Experimentally Contaminated with Pathogenic and Spoilage Bacteria before Being Washed with Hot Water, Alkaline Solution, or Organic Acid and Then Stored at 4 or 12°C‡

1998 ◽  
Vol 61 (9) ◽  
pp. 1109-1118 ◽  
Author(s):  
WARREN J. DORSA ◽  
CATHERINE N. CUTTER ◽  
GREGORY R. SIRAGUSA
Keyword(s):  
Ground Beef ◽  
Storage Conditions ◽  
Hot Water ◽  
Control Group ◽  
Antimicrobial Compounds ◽  
Clostridium Sporogenes ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Tissue Surface ◽  
Plate Counts

The long-term effectiveness of several beef-carcass surface-tissue (BCT) wash interventions on the microbiology of ground beef produced from this tissue was determined. BCT was inoculated with bovine feces containing one of two different levels (ca. 4 or 6 log CFU/ml) of Escherichia coli O157:H7, Listeria innocua, Salmonella typhimurium, and Clostridium sporogenes. The BCT was then subjected to one of several treatment washes: 2% (vol/vol) DL-lactic acid (LA), 2% (vol/vol) acetic acid (AA), 12% (wt/vol) trisodium phosphate (TSP), hot water (HW; 74 ± 2°C at the tissue surface), or water (WW; 32 ± 2°C at the tissue surface). A control group was left untreated. After treatments, BCT was held at 4°C for 24 h and then ground. The ground beef was packaged and incubated at 4°C for 21 days or 12°C for 3 days. AA-treated samples held at 12°C for 3 days yielded significantly lower aerobic plate counts than the control and also yielded the lowest levels of pseudomonads when compared to other sample groups. After being held at 4°C for 21 days or 12°C for 3 days, samples treated with antimicrobial compounds had lower or no detectable (<1 CFU/g) levels of E. coli O157:H7, L. innocua, S. typhimurium, and C. sporogenes than beef treated with a WW or the control. Ground beef produced from tissue treated with HW yielded lower populations of these bacteria when compared to WW or untreated control beef, but the populations were generally higher than those observed in any of the antimicrobial chemical-treated samples. These trends continued throughout all storage conditions over time. Results from this study indicate that the use of carcass interventions, especially antimicrobial compounds, presently available to the slaughter industry will lower bacterial counts in ground beef.

scholarly journals Digital Transformations in Agri-Food Systems: Innovation Drivers and New Threats to Sustainable Rural Development

2021 ◽  
Vol 100 ◽  
pp. 03002
Author(s):  
Olena Borodina ◽  
Oksana Rykovska ◽  
Oksana Mykhailenko ◽  
Oleksii Fraier
Keyword(s):  
Food Security ◽  
Rural Communities ◽  
Information And Communication Technologies ◽  
Rural Areas ◽  
Food Systems ◽  
Negative Impact ◽  
Rural Livelihoods ◽  
Relevant Information ◽  
Sustainable Rural Development ◽  
Development Goals

The paper proves that sweeping digital transformations are a global trend in agri-food development. Significantly improved economic efficiency, rational use of natural resources, operational exchange of relevant information, new markets, and economic opportunities under modern climate change are possible owing to digital transformations. It is grounded that the elimination of world hunger based on the provided internal food security and secured rural communities should be the primary goal of the digital innovations in agri-food systems within Sustainable Development Goals (SDGs). The paper states that along with the significant benefits of digital technologies, the great destructive impact on the overall societal development is possible due to the corporate monopolization of digital processes. Thus, there is the risk of the development of food systems, which are characterized by decreasing in the food supply, loss of biodiversity and rural livelihoods. Proposals to mitigate the threats of digitalization, strengthen internal food security and enhance the development of rural communities through information and communication technologies (ICT) are substantiated. The specific of the agri-food digitalization in Ukraine is outlined, which is determined by the duality of the organizational structure of agriculture (corporate and individual sector) with a tendency to the concentration of land, power, and financial resources in favor of corporations expanding opportunities for digitalization. Appropriate safety measures to mitigate the negative impact on the development of small producers, rural areas, and Ukrainian society are identified.

scholarly journals Plastic Food Packaging: Perceptions and Attitudes of Portuguese Consumers about Environmental Impact and Recycling

2021 ◽  
Vol 13 (17) ◽  
pp. 9953
Author(s):  
Morgana Weber Macena ◽  
Rita Carvalho ◽  
Luísa Paula Cruz-Lopes ◽  
Raquel P. F. Guiné
Keyword(s):  
Food Packaging ◽  
Negative Impact ◽  
Online Questionnaire ◽  
Plastic Packages ◽  
Plastic Bags ◽  
Perceptions And Attitudes ◽  
Plastic Materials ◽  
Different Types ◽  
Single Use ◽  
Strongly Agree

The use of plastics for packaging has some advantages, since they are flexible and inexpensive. However, most plastics are of single use, which, combined with low recycling or reuse ratios, contributes substantially to environmental pollution. This work is part of a project studying the habits of Portuguese citizens concerning plastic food packaging and focuses on aspects related to sustainability. The survey was carried out via an online questionnaire about sustainability, recycling, and knowledge of the effects of plastic materials or their residues on the environment. The results were obtained based on a statistical analysis of the data. The participants tend to think about the negative impact of plastic packages on the environment; 39% sometimes do not buy plastic; and 30% try to look for alternatives. A substantial fraction, 81%, support the avoidance of plastic utensils and reduction in the use of plastic bags. Most participants have a good knowledge of recycling and strongly agree with the use of recycled materials, and 87% of respondents practice separation of different types of waste for recycling. Changing plastic consumption habits has not been an easy task. Nevertheless, it is expected that society will increasingly move toward sustainable habits, questioning its actions and considering their impact on the environment.

scholarly journals Influence of nano-activated carbon on biodegradation of bamboo paper in the soil

2021 ◽  
Vol 914 (1) ◽  
pp. 012057
Author(s):  
N Hastuti ◽  
L Agustini ◽  
D A Indrawan ◽  
G Pari
Keyword(s):  
Activated Carbon ◽  
Environmental Sustainability ◽  
Food Packaging ◽  
Nutritive Value ◽  
Natural Fiber ◽  
Packaging Material ◽  
Biodegradation Rate ◽  
Microorganism Population ◽  
Bambusa Vulgaris ◽  
Density Analysis

Abstract Paper made from natural fiber of ampel bamboo (Bambusa vulgaris) and nano-activated carbon from sawdust had been tested as food packaging and showed its ability to maintain freshness and nutritive value of foodstuffs. However, as a packaging material, natural degradability of this alternative natural-fiber paper is required to be tested. This study aims to determine the effect of nano-activated carbon on paper’s biodegradation properties. The results showed that paper treated with nano-activated carbon degraded faster in the soil compared to paper made of bamboo fiber only (control) after 8 weeks of observation. The microorganism population density analysis showed that the paper with nano-activated carbon had a lower microorganism density than the control which accompanied by a decrease in paper weight after 12 weeks of observation. This finding demonstrates the potential utilization of nano-activated carbon as an additive to be inserted into paper to accelerate the biodegradation rate of paper in the soil. The ability of paper to be degraded naturally is very important to support environmental sustainability.

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