Understanding the barrier and mechanical behavior of different nanofillers in chitosan films for food packaging

This research was funded by national funding by FCT, Foundation for Science and Technology, through the individual research grant (SFRH/BD/144346/2019) of J.P. This study was also supported by the Associate Laboratory for Green Chemistry-LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020) and by the Mechanical Engineering and Resource Sustainability Center-MEtRICs, which is financed by national funds from FCT/MCTES (UIDB/04077/2020 and UIDP/04077/2020).The continuous petroleum‐based plastics manufacturing generates disposal issues, spreading the problem of plastic pollution and its rise in the environment. Recently, innovative techniques and scientific research promoted biopolymers as the primary alternative for traditional plastics, raising and expanding global bioplastic production. Due to its unmatched biological and functional attributes, chitosan (Ch) has been substantially explored and employed as a biopolymeric matrix. Nevertheless, the hydrophilicity and the weak mechanical properties associated with this biopolymer represent a significant intrinsic restriction to its implementation into some commercial applications, namely, in food packaging industries. Distinct methodologies have been utilized to upgrade the mechanical and barrier properties of Ch, such as using organic or inorganic nanofillers, crosslinkers, or blends with other polymers. This review intends to analyze the most recent works that combine the action of different nanoparticle types with Ch films to reinforce their mechanical and barrier properties.publishersversionpublishe

An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands

Funding Information: This research was funded by national funding by the FCT, Foundation for Science and Technology, through the individual research grant (2020.04441.BD) of C.R. This work was supported by the Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020 and UIDP/50006/2020), and by the Mechanical Engineering and Resource Sustainability Center—MEtRICs, which is financed by national funds from FCT/MCTES (UIDB/04077/2020 and UIDP/04077/2020). This work also received funds from FCT/MCTES through project ERANETMED/0001/2017—MediOpuntia (Portugal). The project MediOpuntia also received support through ERANETMED-MediOpuntia from Science and Technology Development Funding authority (STDF—Egypt), Ministry of Education, Universities and Research (MIUR—Italy), and Ministry of National Education, Vocational Training, Higher Education and Scientific Research (MENFPESRS—Morocco). Publisher Copyright: © 2023 by the authors.Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.publishersversionpublishe