Innovative smart and biodegradable packaging for margarine based on a nano composite polylactic acid/lycopene film

References

• [AOAC] Association of Official Anaiysis Chemists. 2005. Peroxide value of oils and fats. Method 965.33. In: Williams, editor. Official method of anaiysis. Washington (DC): Association of Official Anaiysis Chemists.
   Google Scholar
• Asadi S, Pirsa S. 2020. Production of biodegradable film based on polylactic acid, modified with lycopene pigment and TiO2 and studying its physicochemical properties. J Polym Environ. 28(2):433–444.
   Web of Science ®Google Scholar
• Asadzadeh F, Pirsa S. 2020. Specific removal of nitrite from Lake Urmia sediments by biohydrogel based on isolated soy protein/tragacanth/mesoporous silica nanoparticles/lycopene. Glob Chall. 4(12):2000061. doi:10.1002/gch2.202000061.
   PubMedGoogle Scholar
• Bilgiç S, Söğüt E, Seydim AC. 2019. Chitosan and starch based intelligent films with anthocyanins from eggplant to monitor pH variations. TURJAF. 7(sp1):61–66. doi:10.24925/turjaf.v7isp1.61-66.2705.
   Google Scholar
• Breemen RB, Pajkovic N. 2008. Multitargeted therapy of cancer by lycopene. Cancer Lett. 269(2):339–351. doi:10.1016/j.canlet.2008.05.016.
   PubMed Web of Science ®Google Scholar
• Cha DS, Choi JH, Chinnan MS, Park HJ. 2002. Antimicrobial films based on Na-alginate and κ-carrageenan. LWT-Food Sci Technol. 35(8):715–719. doi:10.1006/fstl.2002.0928.
   Google Scholar
• Chavoshizadeh S, Pirsa S, Mohtarami F. 2020a. Conducting/smart color film based on wheat gluten/chlorophyll/polypyrrole nanocomposite. Food Packag Shelf Life. 24:100501. doi:10.1016/j.fpsl.2020.100501.
   Web of Science ®Google Scholar
• Chavoshizadeh S, Pirsa S, Mohtarami F. 2020b. Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. Eur J Lipid Sci Technol. 122(3):1900385. doi:10.1002/ejlt.201900385.
   Web of Science ®Google Scholar
• Chen J, Shi J, Xue SJ, Ma Y. 2009. Comparison of lycopene stability in water-and oil-based food model systems under thermal-and light-irradiation treatments. LWT-Food Sci Technol. 42(3):740–747. doi:10.1016/j.lwt.2008.10.002.
   Web of Science ®Google Scholar
• De Jong AR, Boumans H, Slaghek T, Van Veen J, Rijk R, Van Zandvoort M. 2005. Active and intelligent packaging for food: is it the future. Food Addit Contam. 22(10):975–979. doi:10.1080/02652030500336254.
   PubMed Web of Science ®Google Scholar
• Dobrucka R, Cierpiszewski R. 2014. Active and intelligent packaging food–research and development–a review. Polish J Food Nutr Sci. 64(1):7–15. doi:10.2478/v10222-012-0091-3.
   Web of Science ®Google Scholar
• Farrington DW, Lunt J, Davies S, Blackburn RS. 2005. Poly (lactic acid) fibers. Biodegrad Sustainable Fibres. 6:191–220.
   Google Scholar
• Farshchi E, Pirsa S, Roufegarinejad L, Alizadeh M, Rezazad M. 2019. Photocatalytic/biodegradable film based on carboxymethyl cellulose, modified by gelatin and TiO2-Ag nanoparticles. Carbohydr Polym. 216:189–196. doi:10.1016/j.carbpol.2019.03.094.
   PubMed Web of Science ®Google Scholar
• Fortunati E, Armentano I, Iannoni A, Kenny JM. 2010. Development and thermal behaviour of ternary PLA matrix composites. Polym Degrad Stabil. 95:2200–2206. doi:10.1016/j.polymdegradstab.2010.02.034.
   Web of Science ®Google Scholar
• Ghasemi S, Bari MR, Pirsa S, Amiri S. 2020. Use of bacterial cellulose film modified by polypyrrole/TiO2-Ag nanocomposite for detecting and measuring the growth of pathogenic bacteria. Carbohydr Polym. 232:115801. doi:10.1016/j.carbpol.2019.115801.
   PubMed Web of Science ®Google Scholar
• Karunakaran G, Suriyaprabha R, Manivasakan P, Yuvakkumar R, Rajendran V, Kannan N. 2013. Screening of in vitro cytotoxicity, antioxidant potential and bioactivity of nano-and micro-ZrO2 and-TiO2 particles. Ecotoxicol Environ Saf. 93:191–197. doi:10.1016/j.ecoenv.2013.04.004.
   PubMed Web of Science ®Google Scholar
• Khan IT, Nadeem M, Imran M, Ajmal M, Ali S. 2018. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangiferaindica L.) kernel fat. J Food Sci Technol. 55(3):992–1002. doi:10.1007/s13197-017-3012-y.
   PubMed Web of Science ®Google Scholar
• Li H, Zhang J, Wang Y, Li J, Yang Y, Liu X. 2018. The effects of storage conditions on lycopene content and color of tomato hot pot sauce. Int J Anal Chem. 2018:1–8. doi:10.1155/2018/1273907.
   Web of Science ®Google Scholar
• Liu F, Cao X, Wang H, Liao X. 2010. Changes of tomato powder qualities during storage. Powder Technol. 204(1):159–166. doi:10.1016/j.powtec.2010.08.002.
   Web of Science ®Google Scholar
• Makeri M, Sahri MM, Ghazali HM, Ahmad K, Muhammad K. 2019. Polymorphism, textural and crystallization properties of winged bean (Psophocarpustetragonolobus, DC) oil-based trans-fatty acids free ternary margarine blends. LWT. 100:158–166. doi:10.1016/j.lwt.2018.09.012.
   Web of Science ®Google Scholar
• Mohammadi B, Pirsa S, Alizadeh M. 2019. Preparing chitosan–polyaniline nanocomposite film and examining its mechanical, electrical, and antimicrobial properties. Polym Polym Compos. 27(8):507–517. doi:10.1177/0967391119851439.
   Web of Science ®Google Scholar
• Omoni AO, Aluko RE. 2005. The anti-carcinogenic and anti-atherogenic effects of lycopene: a review. Trends Food Sci Technol. 16(8):344–350. doi:10.1016/j.tifs.2005.02.002.
   Web of Science ®Google Scholar
• Pirouzifard M, Yorghanlu RA, Pirsa S. 2020. Production of active film based on potato starch containing Zedo gum and essential oil of Salvia officinalis and study of physical, mechanical, and antioxidant properties. J Thermoplast Compos Mater. 33(7):915–937.
   Web of Science ®Google Scholar
• Pirsa S. 2020. Biodegradable film based on pectin/Nano-clay/methylene blue: structural and physical properties and sensing ability for measurement of vitamin C. Int J Biol Macromol. 163:666–675. doi:10.1016/j.ijbiomac.2020.07.041.
   PubMed Web of Science ®Google Scholar
• Pirsa S, Farshchi E, Roufegarinejad L. 2020c. Antioxidant/antimicrobial film based on carboxymethyl cellulose/gelatin/TiO 2–Ag nano-composite. J Polym Environ. 28(12):3154–3163. doi:10.1007/s10924-020-01846-0.
   Web of Science ®Google Scholar
• Pirsa S, Karimi Sani I, Pirouzifard MK, Erfani A. 2020a. Smart film based on chitosan/Melissa officinalis essences/pomegranate peel extract to detect cream cheeses spoilage. Food Addit Contam Part A. 37(4):634–648. doi:10.1080/19440049.2020.1716079.
   PubMedGoogle Scholar
• Pirsa S, Mohtarami F, Kalantari S. 2020b. Preparation of biodegradable composite starch/tragacanth gum/nanoclay film and study of its physicochemical and mechanical properties. Chem Rev Lett. 3(3):98–103.
   Google Scholar
• Pirsa S, Shamusi T. 2019. Intelligent and active packaging of chicken thigh meat by conducting nano structure cellulose-polypyrrole-ZnO film. Mater Sci Eng C. 102:798–809. doi:10.1016/j.msec.2019.02.021.
   PubMed Web of Science ®Google Scholar
• Pirsa S, Shamusi T, Kia EM. 2018. Smart films based on bacterialcellulose nano fibers modified by conductive polypyrrole and zinc oxide nano particles. J Appl Polym Sci. 135(34):46617. doi:10.1002/app.46617.
   Web of Science ®Google Scholar
• Pokorná I, Filip V, Smidrkal J. 2004. Lipid oxidation in margarine emulsions. Czech J Food Sci. 22(I):140. doi:10.17221/10638-CJFS.
   Google Scholar
• Ranveer RC, Gatade AA, Kamble HA, Sahoo AK. 2015. Microencapsulation and storage stability of lycopene extracted from tomato processing waste. Braz Arch Biol Technol. 58(6):953–960. doi:10.1590/S1516-89132015060366.
   Web of Science ®Google Scholar
• Rapa M, Ciano S, Rocchi A, D’Ascenzo F, Ruggieri R, Vinci G. 2019. Hempseed oil quality parameters: optimization of sustainable methods by miniaturization. Sustainability. 11(11):3104. doi:10.3390/su11113104.
   Web of Science ®Google Scholar
• Rezaei M, Pirsa S, Chavoshizadeh S. 2019. Photocatalytic/antimicrobial active film based on wheat gluten/ZnO nanoparticles. J Inorg Organomet Polym Mater. 30:2654–2665.
   Web of Science ®Google Scholar
• Rhim JW, Mohanty AK, Singh SP, Ng PKW. 2006. Effect of the processing methods on the performance of polylactide films: thermocompression versus solvent casting. J Appl Polym Sci. 101(6):3736–3742. doi:10.1002/app.23403.
   Web of Science ®Google Scholar
• Sani IK, Pirsa S, Tağı Ş. 2019. Preparation of chitosan/zinc oxide/Melissa officinalis essential oil nano-composite film and evaluation of physical, mechanical and antimicrobial properties by response surface method. Polym Test. 79:106004. doi:10.1016/j.polymertesting.2019.106004.
   Web of Science ®Google Scholar
• Sidwell CG, Salwin H, Benca M, Mitchell Jr JH. 1954. The use of thiobarbituric acid as a measure of fat oxidation. J Am Oil Chem Soc. 31(12):603–606.
   Web of Science ®Google Scholar
• Soon JM, Manning L. 2019. Developing anti-counterfeiting measures: the role of smart packaging. Food Res Int. 123:135–143. doi:10.1016/j.foodres.2019.04.049.
   PubMed Web of Science ®Google Scholar
• Spector T. 2019. Tim Spector: butter or margarine? Food religion challenged. Bmj. 364:l70. doi:10.1136/bmj.l70.
   PubMedGoogle Scholar
• Stoll L, Silva AMD, Iahnke AOES, Costa TMH, Flôres SH, Rios ADO. 2017. Active biodegradable film with encapsulated anthocyanins: effect on the quality attributes of extra‐virgin olive oil during storage. J Food Process Pres. 41(6):e13218. doi:10.1111/jfpp.13218.
   Web of Science ®Google Scholar
• Yaping Z, Suping Q, Wenli Y, Zheng X, Hong S, Side Y, Dapu W. 2002. Antioxidant activity of lycopene extracted from tomato paste towards trichloromethyl peroxyl radical CCl3O2. Food Chem. 77(2):209–212. doi:10.1016/S0308-8146(01)00339-9.
   Web of Science ®Google Scholar
• Yoshinaga K, Tago A, Yoshinaga-Kiriake A, Nagai T, Yoshida A, Gotoh N. 2019. Effects of heat treatment on lactone content of butter and margarine. J Oleo Sci. 68(12):1295–1301. doi:10.5650/jos.ess19234.
   PubMed Web of Science ®Google Scholar