Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation
Abstract
:1. Introduction
2. Polysaccharides as Food Packaging Materials
3. Functionalization of Polysaccharide-Based Materials for Food Packaging
4. Food Preservation Using Polysaccharide Packaging Functionalized with Inorganic Nanoparticles
4.1. Zinc Oxide (ZnO)
4.2. Titanium Dioxide (TiO2)
4.3. Silver (Ag)
4.4. Silicon Dioxide (SiO2)
4.5. Other Inorganic Nanomaterials Used to Develop Polysaccharide-Hybrid Packaging for Food Preservation
4.5.1. Halloysite (Hal)
4.5.2. Aluminum Oxide (Al2O3)
4.5.3. Montmorillonite (MMT)
4.5.4. Iron(III) Oxide (Fe2O3)
4.5.5. Zirconium (Zr4+)
4.5.6. Magnesium Oxide (MgO)
5. Disadvantages of Polysaccharide-Based Food Packaging Functionalized with Inorganic Nanoparticles and Perspectives
6. Concluding Remarks
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Polysaccharide | Functional Agent | Presentation | Food Product | Ref. |
---|---|---|---|---|
Starch | Ascorbic acid | Edible film | Guava fruit | [27] |
Carboxymethyl cellulose | Guar gum | Edible film | Strawberry fruit | [28] |
Cellulose | Allyl isothiocyanate | Edible film | Chicken breast meat | [29] |
Chitosan | Cryptococcus laurentii | Edible film | Grapefruit fruit | [30] |
Guar gum | Thyme oil | Edible film | Tilapia fillets | [31] |
Sodium alginate | Rosmarinus officinalis essential oil | Edible film | Soft cheese | [32] |
K-Carrageenan | Olive leaf extract | Edible film | Lamb meat | [33] |
Pectin | Oregano essential oil | Edible film | Pork loin | [34] |
Polysaccharide | ZnO Specifications | Other Additives | Coating Method/Presentation | Food Product | Storage Conditions | Observed Results | Ref. |
---|---|---|---|---|---|---|---|
Chitosan (3 g in 300 mL) | Conc.: 0.027% w/w Commercial Size: 600 nm | Acetic acid (1 mL/100 mL) | Dipping for 10–20 s and drained at 25 °C/film | Fresh-cut papaya | 10 °C for 12 days | Treated fruit showed a reduced microbial growth. | [43] |
Chitosan (5% w/v) | Conc.: 1% Commercial | Sodium alginate (10% w/w in chitosan weight) Glycerol (2% v/v) | Dipping/film | Guava | 21 °C for 20 days at 80% RH | The composite delayed the ripening process without apparent lesions. | [44] |
Chitosan (2%) | Commercial Size: 35–45 nm | NI | Evaporative casting/coating | Okra | 25 °C for 12 days | The treated product showed reduced the fungal and bacterial growth. | [45] |
Chitosan (1.4 w/v, DD 80–95%) | Commercial Size: 30 nm | Linseed oil 1:2 ratio on a potato protein solution (1.2%) glycerol (1.5%) | Evaporative casting/coating | Raw meat | 4 °C for 7 days | Threated meat preserved its sensory properties. | [46] |
Chitosan (0.4 g in 100 mL) | Conc.: 0.2% w/v | The betanin-loaded NLPs (10%) gelatin (4 g/100 mL) glycerol (1 g/100 mL) | Evaporative casting/coating | Fresh beef | 4 °C for 16 days | Treated meat exhibited a reduced physicochemical changes during storage. | [47] |
Chitosan (10% w/v) | Commercial Size: 30 nm | Gelatin (4% w/v), glycerol (25%) | Evaporative casting/coating | Chicken fillet | 4 °C for 12 days at 80% RH | The hybrid film did not promote changes in the quality parameters. | [48] |
Chitosan (10% w/v) | Commercial Size: 30 nm | Gelatin (4% w/v), glycerol (25%) | Evaporative casting/coating | White cheese | 4 °C for 12 days at 80% RH | The hybrid coating protected the physical and chemical quality, reduced the weight loss and inhibited bacterial growth. | [48] |
Chitosan (3% w/v) | Conc. 3% | Roselle calyx extracts (2.8 g) guar gum (3% w/v) | Evaporative casting/coating | Ras cheese | 12 °C for three months at 80% RH | Nanocomposite films enhanced the shelf life of cheese without changes in its sensorial properties. | [13] |
Chitosan (2% w/v) | Conc.: 2–8% Commercial | CMC (1% w/v) | Evaporative casting/coating | White cheese from buffalo milk | 7 °C for 30 days | Cheese was microbiological stable during storage. | [49] |
CMC (1% w/v) | Commercial | Cinnamaldehyde (100 mg/100 mL) | Evaporative casting/coating | Cherry tomato | 25 °C for 10 days at 45% RH | Nanocomposite film reduced changes in weight and firmness. | [50] |
CMC (0.5% w/v) | Conc.: 0.2% (w/v) Commercial Size: 30–100 nm | NR | Evaporative casting/coating | Pomegranate | 4 °C for 12 days at 90% RH | The composite delayed the fruit ripening process. | [51] |
Buckwheat starch (30 g/L) | Conc.: 3% Commercial Size: <50 nm | Sorbitol (15 g/L) | Evaporative casting/coating | Mushrooms | 4 °C for 6 days | Treated mushrooms exhibited reduced dehydration. | [52] |
Sodium alginate (1.5% w/v) | Conc.: 1.25 g/L Commercial Size: 30–50 nm | Glycerol (1%) | Dipping/film | Strawberries | 1 °C for 20 days at 95% RH | The hybrid films reduced microbial infections and activated the antioxidant system of the fruit. | [53] |
Sodium alginate (1.67 g in 50 mL) | Conc.: 1 mg/mL Size: 5 to 10 nm | Calcium chloride (5% w/w) Glycerol (1.5 mL) | Evaporative casting/coating | Smoked salmon | 4 °C for 4 days | Treated salmon was microbiologically stable during storage. | [42] |
Calcium alginate (0.7 g in 30 mL) | Conc.: 3 mg/mL Size: 50 nm | NI | Evaporative casting/coating | Poultry meat | 4 °C for 10 days | Hybrid coating provide microbial control during storage. | [54] |
Carrageenan (8 × 10−4 kg) | Conc.: 1% w/v Commercial Size: 20 × 10−9 m | Glycerol (5 × 10−4 L) | Evaporative casting/film | Mango | 20 °C at 60% RH | Treated fruit retained firmness and retarded the ripening process. | [55] |
Pectin (10 g) | Concentration (100 mg/L) Size: 43.1 nm | Glycerol (1 mL) | Dipping/film | Starfruit | 8 days | Treated fruit showed minimal moldy infections and preserved quality attributes during storage. | [56] |
Agar | Conc.: 1% | Glycerol (1% v/v) | Evaporative casting/Coating | Smoked salmon | 4 °C for 8 days | Hybrid coating provide microbial control and reduced lipid oxidation during storage. | [57] |
Polysaccharide | TiO2 Specifications | Other Additives | Coating Method/Presentation | Food Product | Storage Conditions | Observed Results | Ref. |
---|---|---|---|---|---|---|---|
Chitosan (1% w/w, DD 85%) | Conc.: 1% w/w Commercial Size: 15 nm | Thymol (0.5%); tween-80 (0.25%) Acetic acid (1 mL/100 mL) | Dipping for 1 min and air-dried at 25 °C/film | Cantaloupe fruit | 25 °C for 8 days | Treated fruit showed microbial safety and maintain quality parameters during storage. | [63] |
Chitosan (1% w/w, DD >95%) | Conc.: 0.3% w/w Commercial Size: 30 nm | Glycerol (1% w/w) Acetic acid (1 mL/100 mL) | Dipping for 3 min and air-dried/film | Mango fruit | 13 °C for 20 days | The hybrid film preserved the quality parameters of mangoes. | [64] |
Chitosan (1% w/w, DD >99%) | Commercial | Graphene oxide (1 mg/mL) Acetic acid (0.5 mL/100 mL) Glutaraldehyde solution (2 mL) | NI/NI | Mangoes | 25 °C for 14 days | Coated fruit maintained their color attributes. | [65] |
Chitosan (1% w/w, DD >99%) | Commercial | Graphene oxide (1 mg/mL) Acetic acid (0.5 mL/100 mL) Glutaraldehyde solution (2 mL) | NI/NI | Strawberries | 25 °C for 14 days | Coated fruit maintained their color attributes. | [65] |
Chitosan (2% w/w, DD >85%) | Conc.: 1% w/w Commercial Size: 21 nm | Glycerol (30% w/w of chitosan) Acetic acid (1 mL/100 mL) | Dipping/film | Tomatoes | 20 °C for 15 days | Treated fruit showed minimal changes in quality parameters and delayed the ripening process. | [11] |
Chitosan (1% w/w, DD 90%) | Conc.: 0.05 g Size: 50–80 nm | Acetic acid (2.5% v/v) | Dipping/film | Red grapefruit | 37 °C for 22 days | Hybrid film prevented microbial infection and extended the shelf life of fruit. | [62] |
Chitosan (1% w/w, DD >90%) | Conc.: 0.03% w/w Anatase phase Size: <200 nm | Glycerol (6.5% v/v) Acetic acid (1 mL/100 mL) | NI/film | Stauntonvine fruit | 25 °C for 45 days | Fruit treated with hybrid film showed good CO2 transmission without significant changes in quality parameters. | [66] |
Chitosan (1% w/w, DD 85%) | Conc.: 1% w/w Size: 15 nm | Thymol (0.5%); tween-80 (0.25%) Acetic acid (1 mL/100 mL) | NI/film | Mushroom | 4 °C for 12 days | Hybrid films reduced the PPO activity and inhibited the microbial pollution growth. | [67] |
Chitosan (1% w/w, DD >75%) | Conc.: 0.02% w/v Size: 18 nm Commercial | NI | Dipping for 1 min and air-dried/film | Ginko biloba seeds | 1 °C for 180 days | Hybrid films prevented mildew apparition. | [68] |
Chitosan (2% w/w) | Conc.: 1% w/w Commercial | Tween-80 (0.25%) Glycerol (0.75 mL/g chitosan) Acetic acid (1 mL/100 mL) CCEO (1.5% v/v) | Evaporative casting/coating | Minced meat | 4 °C for 7 days | Meat was microbially stable during storage. | [69] |
Cellulose (1% w/v) | Conc.: 1% w/w Commercial Size: 10–25 nm Phase: anatase | WPI (10% w/v) Glycerol (6% w/v) REO (2% w/v) | Evaporative casting at 30 °C/coating | Lamb meat | 4 °C for 15 days | Meat was microbially stable during storage. | [70] |
Cellulose (1% w/v) | Conc.: 1% w/w Commercial Size: 10–25 nm Phase: anatase | WPI (10% w/v) Glycerol (6% w/v) REO (2% w/v) | Evaporative casting at 30 °C/coating | Lamb meat | 4 °C for 15 days | Hybrid films reduced lipid peroxidation. | [71] |
Starch | 0.01% w/w | Glycerol Distilled vinegar (5%) | Evaporative casting at 35 °C/coating | Bananas | Ambient temp. for 14 days | Hybrid films extended the shelf life compared to uncoated fruit. | [37] |
Starch | 0.01% w/w | Glycerol Distilled vinegar (5%) | Evaporative casting at 35 °C/coating | Tomatoes | Ambient temp. for 21 days | Hybrid films extended the shelf life compared to uncoated fruit. | [37] |
Guar gum | NI | NI | Dipping for 1 min and air-dried/film | Dates | 0 °C for 60 days | Treated fruit preserved quality parameters during storage. | [72] |
Polysaccharide | Ag Specifications | Other Additives | Coating Method/Presentation | Food Product | Storage Conditions | Observed Results | Ref. |
---|---|---|---|---|---|---|---|
Chitosan (1% w/w) | Commercial Size: 200 nm | Phosphatidylcholine and cholesterol (50 mg at molar ratio of 5:1) | Evaporative casting/films | Pork meat | 4 °C for 15 days | Hybrid films preserved the meat quality during. | [77] |
Bacterial cellulose Piece (2 cm × 2.5 cm × 0.3 cm) | Conc.: 1% w/w Size: 10 nm | NI | Evaporative casting/plasmonic nanopaper | Fish | 60 h | Color change suggested a food decomposition process. | [78] |
Bacterial cellulose Piece (2 cm × 2.5 cm × 0.3 cm) | Conc.: 1% w/w Size: 10 nm | NI | Evaporative casting/plasmonic nanopaper | Meat | 60 h | Color change suggested a food decomposition process. | [78] |
Cellulose acetate (1% w/w) | Conc.: 0.05 g Size: ~7 to 40 nm | Triethyl citrate (0.2 g) thymol (0.08 g) | Evaporative casting/films | Ethanol (as fatty food simulant) | NI | Hybrid films exhibited antioxidant properties. | [79] |
Sodium alginate (10% w/w) | Conc.: 80 µg/mL Size: Size of 5–40 nm | Glycerol (1 mL) | Evaporative casting/films | Carrots | 4 °C for 10 days | Hybrid films enhanced the shelf life of carrots. | [16] |
Sodium alginate (10% w/w) | Conc.: 80 µg/mL Size: Size of 5–40 nm | Glycerol (1 mL) | Evaporative casting/films | Pears | 4 °C for 10 days | Hybrid films enhanced the shelf life of pears. | [16] |
Polysaccharide | SiO2 Specifications | Other Additives | Coating Method/Presentation | Food Product | Storage Conditions | Observed Results | Ref. |
---|---|---|---|---|---|---|---|
Chitosan (2% w/w) | NI | PVA (1% w/w) | Evaporative casting/film | Cherries | NI | Hybrid film prevented loss weight and enzymatic browning. | [86] |
Chitosan (1% w/w, DD 85%) | Size: 15 nm | Nisin (1% w/w) Glycerol (0.5%) Acetic acid (1 mL/100 mL) | NI/film | Blueberries | 28 °C for 8 days | Hybrid films prevented fruit decay and preserved their quality parameters. | [87] |
Potato starch (5% w/w) | Conc.: 0.3% w/w Commercial | Glycerin (5% w/w) | Evaporative casting/ film | White mushroom | 4 °C for 12 days | Hybrid films did not promote changes in the quality parameters during storage. | [85] |
Hydroxy propyl methyl cellulose (4% w/w) | Conc.: 80 ppm Size: ~80 nm | Glycerol at 30% w/w | Evaporative casting/coating | Chicken fillets | 4 °C for 15 days | Hybrid films prevented microbial infection of foodborne pathogens. | [15] |
Nanoparticles Specifications | Polysaccharide | Other Additives | Coating Method/Presentation | Food Product | Storage Conditions | Observed Results | Ref. |
---|---|---|---|---|---|---|---|
Halloysite Conc.: 6 g Commercial | Starch (25% w/w) | Glycerol (25 g) Nisin (6 g) | Extrusion/film | Minas Frescal cheese | 4 °C for 14 days | Inhibited Listeria monocytogenes proliferation. | [14] |
Aluminum oxide Conc.: 80 ppm Size of ~80 nm | Hydroxy propyl methyl cellulose (4% w/w) | Glycerol (30% w/w) | Evaporative casting/film | Chicken fillets | 4 °C for 15 days | Coated meat was microbially stable during storage. | [15] |
Montmorillonite Conc.: 2.5% w/w Commercial | Chitosan (1.5% w/w) | Glacial acid (1% v/v) glycerol (30% w/w), REO or GEO (2% v/v) Tween 80 (0.2% w/v) | Evaporative casting/film | Poultry meat | 5 °C for 15 days | Hybrid films preserved the quality parameters during storage. | [88] |
Iron(III) oxide | Sodium alginate | NI | NI/coating | Apples, carrots, and brinjal | 25 °C | Hybrid films retarded decay in coated products. | [89] |
Iron(III) oxide | Cellulose | NI | NI/coating | Apples, carrots, and brinjal | 25 °C | Hybrid films retarded decay in coated products. | [89] |
Zirconium Conc.: 4 mmol Commercial | Chitosan (3% w/v) | Glacial acid (3% v/v) | Co-precipitation method/film | Tomatoes | 25 °C for 7 days | Hybrid films prevented fungal infection. | [90] |
Magnesium oxide Conc.: 0.2% w/w Commercial Size of 20 nm | Chitosan (2% w/w) | BSM (2% w/w), glycerol (0.75% w/w) ZEO (2% w/w), Tween 80 (0.25% w/v) | Evaporative casting/coating | Rainbow trout fillets | 4 °C for 18 days | Coated fillets showed extended shelf life without changes in sensory attributes. | [91] |
Magnesium oxide Conc.: 0.05% w/v Commercial Size of 20 nm | Cellulose (5% v/v) | Gelatin (20%, w/v) glycerin (3%, v/v) | Evaporative casting/coating | Processed Eggs | 25 °C for 112 days | Hybrid films extended the food shelf life. | [92] |
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Anaya-Esparza, L.M.; Villagrán-de la Mora, Z.; Rodríguez-Barajas, N.; Ruvalcaba-Gómez, J.M.; Iñiguez-Muñoz, L.E.; Maytorena-Verdugo, C.I.; Montalvo-González, E.; Pérez-Larios, A. Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation. Polysaccharides 2021, 2, 400-428. https://0-doi-org.brum.beds.ac.uk/10.3390/polysaccharides2020026
Anaya-Esparza LM, Villagrán-de la Mora Z, Rodríguez-Barajas N, Ruvalcaba-Gómez JM, Iñiguez-Muñoz LE, Maytorena-Verdugo CI, Montalvo-González E, Pérez-Larios A. Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation. Polysaccharides. 2021; 2(2):400-428. https://0-doi-org.brum.beds.ac.uk/10.3390/polysaccharides2020026
Chicago/Turabian StyleAnaya-Esparza, Luis Miguel, Zuamí Villagrán-de la Mora, Noé Rodríguez-Barajas, José Martín Ruvalcaba-Gómez, Laura Elena Iñiguez-Muñoz, Claudia Ivette Maytorena-Verdugo, Efigenia Montalvo-González, and Alejandro Pérez-Larios. 2021. "Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation" Polysaccharides 2, no. 2: 400-428. https://0-doi-org.brum.beds.ac.uk/10.3390/polysaccharides2020026