Skip to main content

Advertisement

SpringerLink
Log in

Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical–chemical Characterization

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This work aims at characterising polysaccharide-based films without (GA) and with the incorporation of free natamycin (GA-NA) and natamycin-loaded in a smart delivery device consisting in poly(N-isopropylacrylamide) nanohydrogels (GA-PNIPA). Transport properties (water vapour, oxygen and carbon dioxide permeabilities), mechanical properties (tensile strength and elongation-at-break), opacity, water sensitivity (moisture content and contact angle) and thermal properties (differential scanning calorimetry and thermogravimetric analyses) were evaluated. Chemical interactions were studied by means of Fourier transform infrared spectroscopy and scanning electron microscopy was used to verify the presence of natamycin and nanohydrogel particles in the film matrix. The results show that natamycin and natamycin-loaded poly(N-isopropylacrylamide) (PNIPA) nanohydrogels can be successfully added to edible films without changing their main packaging properties. However, tensile strength decreased (p < 0.05) when both natamycin and natamycin-loaded PNIPA nanohydrogels were incorporated (from 24.44 to 17.02 and 16.63 MPa, for GA-NA and GA-PNIPA, respectively). GA-NA and GA-PNIPA films are more opaque and showed to be more sensitive to water (i.e. higher values of moisture content and decrease of contact angle) than GA films. Scanning electron microscopy images confirmed the presence of natamycin and poly(N-isopropylacrylamide) nanohydrogels in the films’ matrix. Since natamycin could be successfully released from polysaccharide-based films, the system could be used as active packaging ingredient when used free in the matrix or as smart packing when loaded with PNIPA nanohydrogels.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Atta, H. M., El-Sayed, A. S., El-Desoukey, M. A., Hassan, M., & El-Gazar, M. (2012). Biochemical studies on the natamycin antibiotic produced by Streptomyces lydicus: fermentation, extraction and biological activities. Journal of Saudi Chemical Society. doi:10.1016/j.jscs.2012.04.001.

    Google Scholar 

  • Bierhalz, A. C. K., da Silva, M. A., & Kieckbusch, T. G. (2012). Natamycin release from alginate/pectin films for food packaging applications. Journal of Food Engineering, 110, 18–25.

    Article  CAS  Google Scholar 

  • Caner, C., Vergano, P. J., & Wiles, J. L. (1998). Chitosan film mechanical and permeation properties as affected by acid, plasticizer and storage. Journal of Food Science, 63, 1049–1053.

    Article  CAS  Google Scholar 

  • Carneiro-da-Cunha, M. G., Cerqueira, M. A., Souza, B. W. S., Carvalho, S., Quintas, M. A. C., Teixeira, J. A., et al. (2010). Physical and thermal properties of a chitosan/alginate nanolayered PET film. Carbohydrate Polymers, 82, 153–159.

    Article  CAS  Google Scholar 

  • Casariego, A., Souza, B. W. S., Cerqueira, M. A., Teixeira, J. A., Cruz, L., Díaz, R., et al. (2009). Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations. Food Hydrocolloids, 23, 1895–1902.

    Article  CAS  Google Scholar 

  • Cerqueira, M. A., Lima, A. M., Souza, B. W. S., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009a). Functional polysaccharides as edible coatings for cheese. Journal of Agricultural and Food Chemistry, 57, 1456–1462.

    Article  CAS  Google Scholar 

  • Cerqueira, M. A., Lima, Á. M., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009b). Suitability of novel galactomannans as edible coatings for tropical fruits. Journal of Food Engineering, 94, 372–378.

    Article  CAS  Google Scholar 

  • Cerqueira, M. A., Souza, B. W. S., Teixeira, J. A., & Vicente, A. A. (2012). Effect of glycerol and corn oil on physicochemical properties of polysaccharide films: a comparative study. Food Hydrocolloids, 27, 175–184.

    Article  CAS  Google Scholar 

  • Cevher, E., Sensoy, D., Zloh, M., & Mulazimoglu, L. (2008). Preparation and characterisation of natamycin: y-cyclodextrin inclusion complex and its evaluation in vaginal mucoadhesive formulations. Journal of Pharmaceutical Sciences, 97(2008), 4319–4335. 97, 4319–4335.

    Article  CAS  Google Scholar 

  • Chen, J., Liu, C., Chen, Y., Chen, Y., & Chang, P. R. (2008). Structural characterization and properties of starch/konjac glucomannan blen films. Carbohydrate Polymers, 74, 946–952.

    Article  CAS  Google Scholar 

  • Da Silva, M. A., Iamanaka, B. T., Taniwaki, M. H., & Kieckbusch, T. G. (2012). Evaluation of the antimicrobial potential of alginate and alginate/chitosan films containing potassium sorbate and natamycin. Packaging Technology and Science. doi:10.1002/pts.2000.

    Google Scholar 

  • Dumitriu, R. P., Mitchell, G. R., & Vasile, C. (2011). Multi-responsive hydrogels based on N-isopropylacrylamide and sodium alginate. Polymer International, 60, 222–233.

    Article  CAS  Google Scholar 

  • Fajardo, P., Martins, J. T., Fuciños, C., Pastrana, L., Teixeira, J. A., & Vicente, A. A. (2010). Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese. Journal of Food Engineering, 101, 349–356.

    Article  CAS  Google Scholar 

  • FDA (U.S. Food and Drug Administration) (2012). Food additives permitted for direct addition to food for human consumption, 21CFR172.155. Title 21—food and drugs, Chapter I. Part 172.

  • Fuciños, C., Guerra, N. P., Teijón, J. M., Pastrana, L. M., Rúa, M. L., & Katime, I. (2012). Use of poly(N-isopropylacrylamide) Nanohydrogels for the controlled release of pimaricin in active packaging. Journal of Food Science, 77, N21–N28.

    Article  Google Scholar 

  • Han, J. H., Ho, C. H. L., & Rodrigues, E. T. (2005). Intelligent packaging. In J. Han (Ed.), Innovations in food packaging (pp. 138–155). Baltimore: Elsevier.

    Chapter  Google Scholar 

  • Imran, M., Revol-Junelles, A.-M., René, N., Jamshidian, M., Akhtar, M. J., Arab-Tehrany, E., et al. (2012). Microstructure and physico–chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films. Food Hydrocolloids, 29, 407–419.

    Article  CAS  Google Scholar 

  • Jaiswal, M. K., Banerjee, R., Pradhan, P., & Bahadur, D. (2010). Thermal behavior of magnetically modalized poly(N-isopropylacrylamide)-chitosan based nanohydrogel. Colloids and Surfaces. B, Biointerfaces, 81, 185–194.

    Article  CAS  Google Scholar 

  • Karlsson, A. J., Flessner, R. M., Gellman, S. H., Lynn, D. M., & Palecek, S. P. (2010). Polyelectrolyte multilayers fabricated from antifungal β-peptides: design of surfaces that exhibit antifungal activity against Candida albicans. Biomacromolecules, 11, 2321–2328.

    Article  CAS  Google Scholar 

  • Kuorwel, K. K., Cran, M. J., Sonneveld, K., Miltz, J., & Bigger, S. W. (2011). Antimicrobial activity of biodegradable polysaccharide and protein-based films containing active agents. Journal of Food Science, 76, R90–R102.

    Article  CAS  Google Scholar 

  • Kwok, D. Y., & Newmann, A. W. (1999). Contact angle measurement and contact angle interpretation. Advances in Colloid and Interface Science, 81, 167–249.

    Article  CAS  Google Scholar 

  • Lima, A. M., Cerqueira, M. A., Souza, B. W. S., Santos, E. C. M., Teixeira, J. A., Moreira, R. A., et al. (2010). New edible coatings composed of galactomannans and collagen blends to improve the postharvest quality of fruits—influence on fruits gas transfer rate. Journal of Food Engineering, 97, 101–109.

    Article  CAS  Google Scholar 

  • Martins, J. T., Cerqueira, M. A., Souza, B. W. S., Avides, M. C., & Vicente, A. A. (2010). Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes. Journal of Agricultural and Food Chemistry, 58, 1884–1891.

    Article  CAS  Google Scholar 

  • Martins, J. T., Bourbon, A. I., Pinheiro, A. C., Souza, B. W. S., Cerqueira, M. A., & Vicente, A. A. (2012a). Biocomposite films based on κ-carrageenan/locust bean gum blends and clays: physical and antimicrobial properties. Food and Bioprocess Technology. doi:10.1007/s11947-012-0851-4.

    Google Scholar 

  • Martins, J. T., Cerqueira, M. A., Bourbon, A. I., Pinheiro, A. C., Souza, B. W. S., & Vicente, A. A. (2012b). Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof. Food Hydrocolloids, 29, 280–289.

    Article  CAS  Google Scholar 

  • Regulation (EC) No 1333/2008 of the European Parliament and of the council of 16 December 2008 on food additives. Official Journal of the European Union. L354/16-33.

  • Ouattara, B., Simard, R. E., Piette, G., Begin, A., & Holley, R. A. (2000). Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology, 62, 139–148.

    Article  CAS  Google Scholar 

  • Pereira, R. N., Souza, B. W. S., Cerqueira, M. A., Teixeira, J. A., & Vicente, A. A. (2010). Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules, 11, 2912–2918.

    Article  CAS  Google Scholar 

  • Quijada-Garrido, I., Iglesias-González, V., Mazón-Arechederra, J. M., & Barrales-Rienda, J. M. (2007). The role played by the interactions of small molecules with chitosan and their transition temperatures. Glass-forming liquids: 1,2,3-propantriol (glycerol). Carbohydrate Polymers, 68, 173–186.

    Article  CAS  Google Scholar 

  • Reps, A., Drychowski, L. J., Tomasik, J., & Winiewska, K. (2002). Natamycin in ripening cheeses. Pakistan Journal of Nutrition, 1, 243–247.

    Article  Google Scholar 

  • Rojas-Graü, M. A., Tapia, M. S., Rodriguez, F. J., Carmona, A. J., & Martin-Belloso, O. (2007). Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocolloids, 21, 118–127.

    Article  Google Scholar 

  • Ruiz, H. A., Cerqueira, M. A., Silva, H. D., Rodríguez-Jasso, R. M., Vicente, A. A., & Teixeira, J. A. (2013). Biorefinery valorization of autohydrolysis wheat straw hemicellulose to be applied in a polymer-blend film. Carbohydrate Polymers, 92, 2154–2162.

    Article  CAS  Google Scholar 

  • Souza, B. W. S., Cerqueira, M. A., Ruiz, H. A., Martins, J. T., Casariego, A., Teixeira, J. A., et al. (2010a). Effect of chitosan-based coatings on the shelf life of salmon (Salmo salar). Journal of Agricultural and Food Chemistry, 58, 11456–11462.

    Article  CAS  Google Scholar 

  • Souza, B. W. S., Cerqueira, M. A., Martins, J. T., Casariego, A., Teixeira, J. A., & Vicente, A. A. (2010b). Influence of electric fields on the structure of chitosan edible coatings. Food Hydrocolloids, 24, 330–335.

    Article  CAS  Google Scholar 

  • Sperling, L. H. (2006). Introduction to physical polymer science. New Jersey: Wiley.

    Google Scholar 

  • Ziani, K., Oses, J., Coma, V., & Maté, J. I. (2008). Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation. LWT- Food Science and Technology, 41, 2159–2165.

    Article  CAS  Google Scholar 

  • Zohuriaan, M. J., & Shokrolahi, F. (2004). Thermal studies on natural and modified gums. Polymer Testing, 23, 575–579.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Miguel A. Cerqueira (SFRH/BPD/72753/2010) is a recipient of a fellowship from the Fundação para a Ciência e Tecnologia (FCT, POPH-QREN and FSE Portugal). The support of EU Cost Actions FA0904 and FA1001 is gratefully acknowledged.

Author information

Authors and Affiliations

  1. IBB—Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Miguel A. Cerqueira, Maria J. Costa & António A. Vicente

  2. Biotechnology Group, Department of Analytical Chemistry and Food Science, University of Vigo, As Lagoas s/n, 32004, Ourense, Spain

    Clara Fuciños & Lorenzo M. Pastrana

Authors
  1. Miguel A. Cerqueira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Maria J. Costa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Clara Fuciños
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Lorenzo M. Pastrana
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. António A. Vicente
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Miguel A. Cerqueira.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Cerqueira, M.A., Costa, M.J., Fuciños, C. et al. Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical–chemical Characterization. Food Bioprocess Technol 7, 1472–1482 (2014). https://doi.org/10.1007/s11947-013-1117-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1117-5

Keywords

Search

Navigation