Polydopamine is one of the simplest and most versatile approaches to functionalizing material surfaces, having been inspired by the adhesive nature of catechols and amines in mussel adhesive proteins. Since its first report in 2007, a decade of studies on polydopamine molecular structure, deposition conditions, and physicochemical properties have ensued. During this time, potential uses of polydopamine coatings have expanded in many unforeseen directions, seemingly only limited by the creativity of researchers seeking simple solutions to manipulating surface chemistry. In this review, we describe the current state of the art in polydopamine coating methods, describe efforts underway to uncover and tailor the complex structure and chemical properties of polydopamine, and identify emerging trends and needs in polydopamine research, including the use of dopamine analogs, nitrogen-free polyphenolic precursors, and improvement of coating mechanical properties.

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Polydopamine Surface Chemistry: A Decade of Discovery.

Essential oils as antimicrobials in food systems – A review

Chitosan as a bioactive polymer: Processing, properties and applications.

https://minerva-access.unimelb.edu.au/bitstream/handle/11343/127237/RevisedManuscript_Ntoday_final_rev.pdf

Metal-phenolic networks as a versatile platform to engineer nanomaterials and biointerfaces

In vitro models for the prediction of in vivo performance of oral dosage forms

Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

https://www.mdpi.com/2079-6412/5/4/771/pdf

Active Packaging Coatings

The objectives of this study were to screen activity of citrus essential oil fractions (EOs) alone and in combination with organic acids against 2 species of Listeria. Five citrus EOs were initially screened by disc diffusion assay for antibacterial activity. Cold pressed terpeneless Valencia orange oil (CP terpeneless oil) had the strongest bacteriostatic (MIC) and bactericidal (MBC) properties at 0.55% and 1.67%, respectively. Four organic acids were tested for effectiveness against Listeria. Citric and malic acids proved to be the most effective with MBC of 1.1% alone. Assays were conducted to determine synergistic effects of EOs and citric or malic acids. There was a significant decrease in MIC and MBC to 0.04% EO plus 0.12% malic or citric acid. EOs from citrus paired with organic acids offer the potential as an all-natural antimicrobial for improving the safety of all-natural foods.

In vitro antilisterial effects of citrus oil fractions in combination with organic acids.

Mixing of a particle-laden material during peristaltic flow in the stomach has not been quantified in vivo. Gastric mixing plays a key role in the digestion process; it determines the availability of acid and enzymes to individual food particles and controls the length of time particles will spend in the antral region, where they are subjected to mechanical breakdown from antral contraction waves. Solid particle mixing has been quantified using a dual-indigestible marker technique (TiO2 and Cr2O3) in soft (cooked brown and white rice) and rigid (raw and roasted almonds) particle meals fed to growing pigs. All meals consisted of two portions. Each portion was separately marked by one of the two indigestible markers, and the portions were sequentially fed to the pigs. At time periods ranging from 20 to 720 min after completion of the meal, ten intragastric chyme samples were taken from each pig to determine the marker concentration and pH value. Gastric pH was not homogeneous throughout the stomach and varied over time, with differences observed between soft and rigid meals (p < 0.0001). The total percentage of each meal that was mixed was calculated using a statistically-based mixing index (M). White rice had the greatest amount of mixing, becoming 94 % mixed after 480 min of digestion compared to 72 % mixing for brown rice. Rigid particles underwent a slower mixing process and only arrived at 65 and 71 % mixing after 720 min for raw and roasted almonds, respectively. Meal composition plays a role in the overall meal mixing during gastric digestion.

Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique

The objective of this study was to determine the release and bioaccessibility of β-carotene from fortified almond butter using in vitro digestion models. Two types of fortifiers were investigated: β-carotene oil (oil) and whey protein isolate (WPI)-alginate-chitosan capsules containing β-carotene oil (capsule). Shaking water bath and Human Gastric Simulator (HGS) digestion models assessed the impact of gastric peristalsis on the release of β-carotene. Bioaccessibility of β-carotene was measured as percent recovered from the micelle fraction. There was greater release of β-carotene from oil fortified almond butter in the HGS model (87.1%) due to peristalsis than the shaking water bath model (51.0%). More β-carotene was released from capsule fortified almond butter during intestinal digestion. However, more β-carotene was recovered from the micelle fraction of oil fortified almond butter. These results suggest that a WPI-alginate-chitosan capsule coating may inhibit the bioaccessibility of β-carotene from fortified almond butter.

Release and bioaccessibility of β-carotene from fortified almond butter during in vitro digestion.

The introduction of metal-chelating ligands to the food-contact surface of packaging materials may enable the removal of synthetic chelators (e.g., ethylenediamine tetra-acetic acid (EDTA)) from food products. In this study, the metal-chelating ligand iminodiacetate (IDA) was covalently grafted onto polypropylene surfaces to produce metal-chelating active-packaging films. The resulting films were able to chelate 138.1 ± 26 and 210.0 ± 28 nmol/cm2 Fe3+ and Cu2+ ions, respectively, under acidic conditions (pH 3.0). The films demonstrated potent antioxidant efficacy in two model food systems. In an emulsified-oil system, the chelating materials extended the lag phase of both lipid hydroperoxide and hexanal formation from 5 to 25 days and were as effective as EDTA. The degradation half-life of ascorbic acid in an aqueous solution was extended from 5 to 14 days. This work demonstrates the potential application of surface-grafted chelating IDA ligands as effective antioxidant active food-packaging materials.

Maxine J. Roman

Papers

Active Packaging Coatings

In vitro antilisterial effects of citrus oil fractions in combination with organic acids.

Gastric pH Distribution and Mixing of Soft and Rigid Food Particles in the Stomach using a Dual-Marker Technique

Release and bioaccessibility of β-carotene from fortified almond butter during in vitro digestion.

Synthesis of Iminodiacetate Functionalized Polypropylene Films and Their Efficacy as Antioxidant Active-Packaging Materials