Active packaging materials protect food from deterioration and extend its shelf life. In the quest to design intriguing packaging materials, biocomposite ZnO/plant polyphenols/cellulose/polyvinyl alcohol (ZnPCP) was prepared via simple hydrothermal and casting methods. The structure and morphology of the composite were fully analyzed using XRD, FTIR, SEM and XPS. The ZnO particles, plant polyphenols (PPL) and cellulose were found to be dispersed in PVA. All of these components share their unique functions with the composite's properties. This study shows that PPL in the composite not only improves the ZnO dispersivity in PVA as a crosslinker, but also enhances the water barrier of PVA. The ZnO, PPL and cellulose work together, enabling the biocomposite to perform as a good food packaging material with only a 1% dosage of the three components in PVA. The light shielding investigation showed that ZnPCP-10 can block almost 100% of both UV and visible light. The antibacterial activities were evaluated by Gram-negative () and Gram-positive (), with 4.4 and 6.3 mm inhibition zones, respectively, being achieved by ZnPCP-10. The enhanced performance and easy degradation enables the biocomposite ZnPCP to be a prospect material in the packaging industry.
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http://dx.doi.org/10.3390/ijms24021577 | DOI Listing |
Int J Food Sci
January 2025
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.
The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum ( () Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders.
View Article and Find Full Text PDFInt J Food Sci
January 2025
Department of Agriculture, Faculty of Agricultural and Food Sciences, American University of Beirut, Beirut, Lebanon.
This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk ( = 16), dry Kishk ( = 8), wet Kishk ( = 8), and Ambarees ( = 26) were collected from individuals who both farm and process these products.
View Article and Find Full Text PDFHeliyon
January 2025
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Iran.
Packaging films based on natural biopolymers often suffer from inadequate barrier and mechanical properties. To address these challenges, multilayer films have emerged as potential solutions. In this study, we prepared bilayer films using bitter vetch seed protein (BVSP) and polylactic acid (PLA).
View Article and Find Full Text PDFBMC Nutr
January 2025
Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of public health, Tehran University of Medical Sciences, Tehran, Iran.
Background: Bisphenol A (BPA) is one of the chemical compounds used in food packaging, so it can migrate from the packaging into food. Also, environmental pollution of this compound is high due to its high use. Therefore, it may enter food chains through the environment.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.. Electronic address:
The present study intended to investigate the properties of collagen peptide (CP)-astragaloside (AG) nanocomplexes (CPANs) improved oxidized hydroxypropyl starch (OHS)/chitosan (CS) (OC) film and to explore the preservation of chilled beef. The results indicated that AG significantly enhanced the stability, antioxidant capacity, and antibacterial properties of CP through mechanisms like static quenching and hydrophobic interactions. The incorporation of CPANs improved thickness, swellability, and water vapor blocking, UV-blocking and mechanical properties, antioxidant and antibacterial activity of OC film.
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