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Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification—short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated—starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state 13C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged, This research was funded by the European Union’s Horizon 2020 research and innovation program (grant agreement GLYCO-WAY No 843950), the Ministry of Universities, the Recovery, Transformation and Resilience Plan, the Autonomous University of Madrid (UAM) (CA1/RSUE/2021- 00760), the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (grant PIP 2021-2023 and PIBAA 2022-2023 (grant 28720210100300CO)), the Universidad Nacional de Mar del Plata (UNMdP) (grant UNMdP 15/G618-ING622/21) and the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (grant PICT-2020-SERIEA-03137)

Background Molecularly imprinted polymers (MIPs) are bio-inspired synthetic materials capable of being selectively attached to a target molecule. These materials are synthesized by using a template molecule (the same target molecule or a dummy template molecule (similar structure to the target molecule)), a crosslinker, a functional monomer and an initiator via different polymerization mechanisms (mainly free radical polymerization (FRP) and reversible deactivation radical polymerization (RDRP, such as atom transfer radical polymerization (ATRP), iniferter polymerization, nitroxide-mediated radical polymerization (NMP) and reversible addition-fragmentation chain transfer (RAFT) polymerization)) and methods (e.g. bulk polymerization, emulsion polymerization, Pickering emulsion polymerization, precipitation, surface imprinting, suspension polymerization). Scope and approach Different MIP structures (hydrogels, membranes (electrospun nanofibers and films) and particles (core-shell and hollow-shell nanoparticles, microbeads, nanopillars and nanotubes)) for food applications (sensors for the detection of food contaminants and the quantification of food nutrients and nutraceuticals, active food packaging applications and sample preparation: removal, preconcentration and detection of target analytes) were comprehensively reviewed and analyzed based on the literature published during the last six years (2016–2021), and highlighting other pioneering or interesting works from other dates. Key findings and conclusions MIPs have been used primarily in food chemistry as a valuable tool for sample preparation, and other food applications are booming. Finally, the final properties of the resulting MIPs are determined by the selected polymerization method, the ratio of the reagents used and the designed structure.

The aim of this research work was to investigate novel tools given by nanotechnology and green chemistry for improving the disadvantages typically associated to the starch-based films: water susceptibility and brittle mechanical behavior. With this in mind, four food packaging film systems were developed from corn starch or corn starch nanocrystals (SNCs), and modified by phosphating under reactive extrusion (REx) conditions using sodium tripolyphosphate (Na5P3O10 - TPP) as a crosslinker. The structural, physicochemical, thermal, rheological and mechanical properties, as well as studies associated with the management of carbohydrate polymer-based plastic wastes (biodegradability and compostability) were carried out in this study. The hierarchical structure and the modification of the starch were dependent on the amylose content and degree of substitution (DS), which in turn depended on the hydrogen (H)-bonding interactions. In both cases, a higher molecular ordering of the starch chains in parallel was decisive to obtain the self-assembled thermoplastic starches. Beyond the valuable results obtained and scientifically analyzed, unfortunately none of the manufactured materials achieved to improve their performance compared to the control film (thermoplastic starch - TPS). It was even thought that the phosphated starch-based films could fertilize lettuce (Lactuca sativa) seedlings during their biodegradation, and this was not achieved either. This possibly due to the low content of phosphorus or its poor bioavailability.

Background Molecular sieves are materials with selective sorption properties, and are used to separate or load mixtures of compounds based on their molecular shape and size. These materials are usually made from porous materials and molecularly imprinted polymers (MIPs). Scope and approach Although molecular matrices can be manufactured from either inorganic porous materials or MIPs, the former have been used more widely in the different fields of science and technology. Specifically, MIPs have been little studied as molecular sieves for food applications, as they have only very recently been introduced materials in this field. For this reason, in this review we focus on molecular sieves prepared from porous materials. Key findings and conclusions Molecular matrices have been mainly used as materials for food packaging, food nanoreactors, the absorption of pathogens, the controlled and sustained release of active compounds and enzymes, the stabilization and immobilization of active substances and enzymes, the detection and removal of food contaminants, and in the development of intelligent food contact materials. All these aspects are extensively reviewed in this manuscript, with particular emphasis on the literature published during the last five years.

Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers.Scope and approachKeeping this in view, proteins have proven to be more versatile building blocks than carbohydrate polymers for the manufacture of multifaceted and advanced systems for food applications.Key findings and conclusionsProteins from different sources (animal, vegetal and microbiological) can be self-assembled in several forms (films, hydrogels, micelles/vesicles and particles) to be targeted and tuned for various food applications such as biosensors, coatings, emulsions, controlled and sustained release of active food additives, development of functional foods, etc. Proteins can be self-assembled with each other, with carbohydrates or other proteins, and includes the use of enzymes and essential oils have achieved this physicochemical phenomenon that occurs between macromolecules via chemical interactions, mainly by hydrogen, hydrophilic and ionic bonding, which are determined by the conditions of ionic strength, mechanical force, pH, salt concentration and type, temperature, among others. This review aims to provide a comprehensive and concise analysis of the state of the art of self-assembled proteins for food applications, which have had a significant boom over the past five years in terms of the development of nanotechnology within the food industry. Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Capello, Cristiane. Universidade Federal de Santa Catarina; Brasil Fil: Ayala Valencia, Germán. Universidade Federal de Santa Catarina; Brasil Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

[Background]: The esterification of carbohydrate polymers for food applications has been extensively investigated and reviewed. Despite this, the ability of esterified carbohydrate polymers as dietary fiber, as well as bio-based food packaging material makes this research area still of great interest. However, many of the reagents used during esterification lead to moderate to severe environmental pollution., [Scope and approach]: The objective of this review manuscript was to provide an overview of the reaction mechanisms of organocatalytic esterification of carbohydrate polymers destined for food applications., [Key findings and conclusions]: Organocatalytically esterified polysaccharides (OEPs) have generally been synthesized via green catalyst-assisted esterification reactions, with the main objective of grafting short-chain fatty acids (SCFAs), simple organic acids and small hydrophobic moieties onto the backbone of carbohydrate polymers. These SCFA-grafted OEPs, including SFCA-grafted starch, escape digestion and can efficiently deliver SCFAs in the lower gut. SCFA-grafted OEPs can also influence colonic bacteria and derived catabolites in a manner that provides cardiometabolic benefits. OEPs can also be used for the development of food packaging with improved hydrophobicity and thermal stability. Remarkably, their degree of substitution (DS) underlies their improved functionality as dietary compounds and/or food contact materials, with DS values between 0.01 and 0.2 when OEPs are designed for human consumption. It should be noted that the DS of the OEPs is limited by the steric hindrances related to the structure of the native carbohydrate polymers and the grafted functional group, as well as the reaction conditions., K. V. Ragavan and M. M. Martinez would like to thank the Natural Sciences and Engineering Research Council of Canada (NSERC) [grant number 401499] for financial support. O. Hernandez-Hernandez has received funding from the European Union's Horizon 2020 research and innovation program (grant agreement GLYCO-WAY No 843950). M. M. Martinez would also like to thank the Aarhus University Research Foundation (AUFF Starting Grant) for financial support. T. J. Gutiérrez would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Mar del Plata (UNMdP) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (grant PICT-2017-1362) for financial support.

Health-promoting starchy noodles (spaghetti-type pastas) were manufactured from organocatalytically esterified regular and waxy corn starches. The noodles were obtained via reactive extrusion (REx) using sodium propionate (NaPro) as a precursor of propionic acid (PAc – short-chain fatty acid, SCFA) and tartaric acid (TAc) as a food-grade green organocatalyst. The values of degree of substitution (DS) determined by titration varied between 0.78 and 1.22. Solid-state 13C CP MAS NMR spectra evidenced that all Pro-containing noodle systems were propionylated, regardless of the use of the organocatalyst. However, the determination of DS values could not be adequately calculated from the solid-state 13C CP MAS NMR spectra, since the organocatalyst and the unreacted Pro inevitably remained embedded in the REx-processed noodle systems. The results also suggest that amylose (amorphous regions of starch) is more susceptible to being esterified by Pro than amylopectin (crystalline regions of starch). Greater thermal resistance, more compact morphologies and higher crystallinity values were evidenced by increasing the DS values. The long-range ordered structure was dominated by the A-type crystalline structure for all noodle systems studied. Notwithstanding, V-type structure was also evidenced, and related to short-range ordered crystalline structures. Organocatalytically propionylated corn starch-based noodle systems had lower free Pro values compared to non-organocatalyzed propionylated corn starch-based noodle systems upon pancreatic digestion, thus confirming the positive effect of the use of organocatalyst for the esterification of Pro onto starch. All propionylated corn starch-based noodle systems showed slower starch digestibility, regardless of amylose content., O. Hernandez-Hernandez is grateful for the funding received from the European Union's Horizon 2020 research and innovation program (grant agreement GLYCO-WAY No 843950). L. C. Julio-Gonzalez thanks the Ministry of Universities, the Recovery, Transformation and Resilience Plan, and Autonomous University of Madrid (UAM) as funding entities of the grant (CA1/RSUE/2021-00760). T. J. Gutiérrez would like to thank the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (grant PIP 2021–2023), Universidad Nacional de Mar del Plata (UNMdP) (grant UNMdP 15/G618 - ING622/21) and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (grant PICT-2020-SERIEA-03137) for financial support.

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A wide variety of smart polymer systems such as thermosensitive polymers (TSPs)have been developed and applied mimicking nature. TSPs are a class of macromolecules that exhibit bio-inspired behavior and have various applications such as drug delivery, tissue engineering, theranostic particles and bioseparation. An inherent feature of a living system is its ability to react in response to an external stimulus. The temperature dependence of polymer properties is the reason behind dramatic changes in morphology, solubility, shape and sol-gel transition. TSPs can be synthesized as hydrogel, micro- and nanoparticles, film, micelle and mussel-inspired materials. The architecture of TSPs determines their biomimetic patterns and allows one to expand their uses. TSPs can be used as systems for the controlled release of drugs to a specific organ, as well as scaffolds in tissue engineering. Multi-responsive and thermosensitive features of TSPs give rise to design of smart systems for special applications. For example, pH- and photo-responsive abilities in combination with temperature sensitivity can play a vital role in drug delivery and tissue engineering. In-depth knowledge about the structure-property relationship is a key factor to design a smart biomimetic polymer. In this review paper, the functional design of the TSPs, their biomedical applications and the road ahead for their developments are comprehensively overviewed. Fil: Zarrintaj, Payam. Urmia University; Irán. Amirkabir University Of Technology; Irán Fil: Jouyandeh, Maryam. University Of Tehran; Irán Fil: Reza Ganjali, Mohammad. Biosensor Research Center; Irán. University Of Tehran; Irán Fil: Shirkavand Hadavand, Behzad. Institute For Color Science And Technology; Irán Fil: Mozafari, Masoud. Iran University Of Medical Sciences; Irán Fil: Sheiko, Sergei S.. University of North Carolina; Estados Unidos Fil: Vatankhah Varnoosfaderani, Mohammad. University of North Carolina; Estados Unidos Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Reza Saeb, Mohammad. Institute For Color Science And Technology; Irán. University Of Tehran; Irán

Bionanocomposite films processed by twin screw extrusion followed by thermo molding were prepared from corn starch (Zea mays) and pH-sensitive nano-clayspackaged with Jamaica flower (Hibiscus sabdariffa) extract (JFE). The hydrogen (H)-bonding interactions of the materials obtained were evaluated by ATR/FTIRspectroscopy, and their influence on the physicochemical and surface properties of the materials was analyzed. The degree of biodegradability and compostability of the films was also recorded. This latter was analyzed in terms of the ecotoxicity of the films using the variations in the growth of the primary root of lettuce (Lactuca sativa) seedlings exposed to three concentrations (1, 10 and 100 μg/mL) of the powdered films as a biomarker. The addition of the JFE-containing nano-fillers strengthened the H-bonding interactions with the thermoplastic starch (TPS) matrix, and these interactions were more efficient when there were fewer steric impediments between the JFE and the TPS. Additionally, stronger H-bonding interactions produced more hydrophilic surfaces, with greater surface energy and rougher surface morphology. All the films tested were biodegradable. Our research group had previously encountered high cytotoxicity in one of the evaluated nano-clay systems, and in this study, we confirmed that this same nanoclay system produced a non-compostable material at high concentrations (100 μg/mL), as measured by its effect on lettuce seedlings. This confirms that biodegradable materials are not necessarily compostable. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Toro Márquez, Luis A.. Universidad Simon Bolivar; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Merino, Danila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Mendieta, Julieta Renee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina

Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

3D printing is the best way to the computerized manufacture of complex geometries for advanced technologies. Because of precise dimension and shape of 3D-printed objects, design criteria are meticulously optimized in 3D printing processes. Nevertheless, achieving 3D printable polymers has always been associated with the consequence of poor mechanical properties, which necessitated the use of reinforcing agents. Typically, neat polymers cannot fulfill the final application requirements. The use of nanomaterials enhances polymer properties. Based on final application, materials should be selected carefully to achieve a printable material along with appropriate properties. 3D-printed nanocomposites have been considered in various applications from electronic to biomedical industry. Designing 3D-printed nanocomposites as biomaterials, mainly for medical applications, was the subject of numerous scientific reports. It was recognized that designing appropriate nanocomposites for 3D printing necessitates collecting profound knowledge about materials’ structure and their rheological properties. However, classification of reports on 3D-printed biomaterials for medical application was the subject of a few reports. In this chapter, 3D-printed nanocomposites are reviewed in view of mechanical and rheological properties for biomaterials applications.

Agri-food wastes are inherently generated along the food production chain. In this sense, a significant reduction or better management of them could improve food security and also reduce hunger. It should be noted that several global organizations have estimated that food wastes could reach 126 million tons by 2020. Normally, agricultural wastes have been used as animal feeds and fertilizers. Nonetheless, most agricultural wastes have macro- and micronutrients, as well as bioactive compounds that could have a high added value after agricultural waste valorization processes, e.g., the latter can be extracted and incorporated as food additives for the manufacture of active and intelligent packaging, while macromolecules such as carbohydrates, proteins and lipids can lead to obtaining biosurfactants and single cell oils of high added value to be used in food sector. This chapter aims to provide some perspectives and advances in the valuation of agri-food wastes.

The development of functional foods has increased in the last decade, and recently assembled and self-assembled starch-polyphenol V-type complexes (according to the methodology used to obtain them) have emerged and demonstrated their potential in this field, since they are capable of reducing the rate of starch digestibility associated with the increase in the resistant starch (RS) content. These complexes can be produced from isolated starch and polyphenol extract, although novel naturally polyphenol-containing starch-rich sources such as blue corn flour, green banana flour, among others, can also be highlighted. Starch-polyphenol V-type complexes have a crystalline arrangement like starch-lipid V-type complexes, which are well recognized as type 5 RS (RS5). However, the mechanism that affects the digestion of starch from them, as well as their categorization, has not been well discussed so far. The possible mechanisms of starch digestibility from starch-polyphenol V-type complexes were discussed based on recent advances in this field of starch science and technology. Some important guidelines for the good understanding of these complexes were also given, as well as the starch-polyphenol V-type complexes from potential natural sources and their possibilities for industrial scaling were analyzed. At least three possible mechanisms of starch digestibility from starch-polyphenol V-type complexes were distinguished, and the next future advances could elucidate whether these complexes can be considered as RS itself. In this case, a new type of RS must be given to this type of complex or be classified or subclassified as RS5. The research works critically analyzed here also suggest the possibility of obtaining starch-polyphenol V-type complexes from natural sources, which until now had not been considered and analyzed.

Reactive and functional polymers have allowed the development of advanced materials such as active and intelligent polymers, electroactive polymers, multi-response polymers, shape memory polymers, stimuli responsive polymers, etc. for different applications. With this chapter, we open these main topics, which will be analyzed in this volume.

Surface modifications and reactions on polymer systems have achieved to improve their performance as reactive and functional materials, compatibility of polymer blends, among others. Likewise, there is a great interest in the reduction of plastic waste or its reuse. This has been more recently addressed by reactive polymer processing or the use of reactive and functional polymers per se with the aim of reducing pollution from conventional petroleum-derived polymers. With this chapter, we open these main topics that will be analyzed in this volume.

In order to overcome the problem that represents the use of agricultural polyethylene-mulch films a bio-based and biodegradable alternative based on starch was proposed and evaluated. Starch phosphorylation followed by surface functionalization with chitosan was carried out in films made from corn (Zea mays) starch. The potential agricultural mulch films were manufactured from native and phosphorylated corn starch. The modification of the starch was made by means of two methodologies: wet chemistry by means of aqueous suspension method followed by extrusion and reactive extrusion in a single step. All film systems done were then obtained by thermo-molding. Thermal, barrier, mechanical and morphological characterization was carried out in order to evaluate the potential of these materials as agricultural mulches. The results suggested that the modification made on the starch and surface functionalization were not adequate to achieve the recommended properties for the agricultural usage. Phosphorylated starch films, however, showed adequate barrier and thermal properties, despite that their mechanical behavior still needs to be improved.

In order to evaluate the potentiality of novel formulations based on starch to be used as agricultural mulch films, native and oxidized corn starch nanocomposites were prepared by extrusion using natural (Bent) and chitosan-modified bentonite (Bent-CS) fillers. The nanocomposite interactions with water were studied by means of moisture content (MC) determination, water solubility (WS), water vapor permeability (WVP), and contact angle (CA). The light transmission spectra were analyzed in order to determine the transparency and radiometric properties of films. Mechanical properties are also included and related with the cryo-fractured surface morphology observed by scanning electron microscopy (SEM). Finally, the antimicrobial action of developed nanocomposites was investigated against the phytopathogen bacterium Pseudomonas syringae pv tomato DC3000 (Psy). Results suggest that starch oxidation leads to a reduction in polarity and transparency. The incorporation of nanoclays improved water resistance but did not produce a significant effect in WVP and mechanical properties, and new strategies are required to improve the nanocomposite performance. However, the incorporation of Bent-CS exerted antibacterial activity on nanocomposites, which is an encouraging result. Fil: Merino, Danila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Mansilla, Andrea Yamila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina Fil: Casalongue, Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina Fil: Alvarez, Vera Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

Edible and bionanocomposite films were developed by extrusion followed by thermo molding. Corn starch (Zea mays), glycerol, and several nano-clays were used as the carbohydrate polymer, plasticizer and nano-fillers, respectively. Pure blueberry (Vaccinium corymbosum) extract (BE, 100% anthocyanin), as well as natural and modified montmorillonites (Mnt) with or without BE nano-packaged within their layers were incorporated into the thermoplastic starch (TPS) matrix. Previous studies by our research group have shown that BE, and BE nano-packaged within natural and modified Mnt, are pH-sensitive. With this in mind, we set out to develop edible and intelligent (pH-sensitive) bionanocomposite films with improved properties. Unfortunately however, none of the films formulated were pH-sensitive. All the films showed X-ray diffractograms typical of semicrystalline, albeit largely amorphous, materials coinciding with the morphological observations made under scanning electron microscopy. The results confirmed that total starch gelatinization occurred under the selected extrusion conditions. Films prepared from corn starch containing BE showed a plasticizing effect, giving materials with lower thermal resistance and surface moisture values, which were also more opaque, denser, and rougher. All the nano-fillers tested were completely exfoliated within the TPS matrix, except for the natural Mnt that was partly exfoliated and partly intercalated in the matrix. In general, materials containing nano-fillers with a greater degree of interlayer spacing (more exfoliated) showed higher thermal resistance and Young's modulus, but lower strain at break values. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Alvarez, Vera Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

A non-conventional starch obtained from guinea arrowroot tubers (Calathea allouia) grown in the Amazon was used as a polymeric matrix for the development of edible films. The films were manufactured by blending/thermo molding and plasticized with glycerol. Agro-industrial wastes from wine manufacture (grape waste flour and grape waste extract) were used as natural fillers of the thermoplastic starch (TPS) matrices. The results showed that the natural fillers caused cross-linking in the TPS matrix. This led to the production of films with higher resistant starch (RS) content, especially RS type 4 (RS4), although the DSC results showed that the films developed also contained RS type 3 (RS3). As expected, the presence of RS reduced the in vitro digestibility rate. Films made with the natural fillers were also less hydrophilic, had a greater thermal resistance, and tended towards ductile mechanical behavior. Finally, the edible film containing grape waste flour as a natural filler proved to be pH-sensitive, although this material disintegrated under alkaline conditions. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Herniou-Julien, Clémence. Institut Universitaire Et Technologique Of Saint-brieuc; Fil: Alvarez Gonzalez, Kelvia Kristina. Universidad Central de Venezuela; Venezuela Fil: Alvarez, Vera Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

Metal-organic frameworks (MOFs) are high surface-to-volume ratio crystalline hybrid porous coordination materials composed of metal ions as nodes and organic linkers. The goal of this paper was to provide an updated and comprehensive state-of-the-art review of MOFs for different food applications such as active food contact materials, antimicrobial nanocarriers, controlled release nanosystems for active compounds, nanofillers for food packaging materials, food nanoreactors, food substance nanosensors, stabilizers and immobilizers for active compounds and enzymes, and extractors of food contaminants. Extraction and sensing of several food contaminants have been the main food applications of MOFs. The other applications listed above require further investigation, as they are at an early stage. However, interesting results are being reported for these other fields. Finally, an important limitation of MOFs has been the use of non-renewable feedstocks for their synthesis, but this has recently been solved through the manufacture and use of γ-cyclodextrin-based MOFs.

The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.

The aim of this study was to evaluate the potential of nano-clays as active and intelligent (A&I) food nanopackaging materials. Nanopackaging is a structured system that allows the storage of certain compounds in a stable form. Nano-clays were prepared from natural and modified montmorillonite (Mnt) with and without added blueberry extract, and characterized in terms of their: X-ray diffraction (XRD) patterns, thermogravimetric (TGA) properties, microstructure, moisture content, water activity (aw), infrared spectra (FTIR), Raman spectra, color parameters, response to pH changes, and antioxidant and antimicrobial activity. Mnt prepared with added blueberry extract showed antioxidant activity and intelligent behavior under different pH conditions. Modifying the Mnt increased the interlayer spacing, thus allowing more blueberry extract to be incorporated within the system. In conclusion, natural and modified Mnt are eco-friendly resources with potential applications for nano-packaging. The addition of blueberry extract imparted intelligent properties to the nano-clays as regards their responses to changes in pH. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina Fil: Ponce, Alejandra Graciela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina Fil: Alvarez, Vera Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

Pulsed light (PL) has been proposed as a method for modifying the physico-chemical properties of edible films by photo-polymerization. Films made from cassava or taro starch plasticized with glycerol were developed and divided into two groups. Films in group 1 were exposed to the maximum PL intensity permitted by the U.S. Food and Drug Administration (FDA) (12 J/cm2), while those in group 2 acted as the controls. The thickness, opacity, density, water solubility, water activity, stability in acidic or alkaline solutions, thermogravimetric (TGA) curves, differential scanning calorimetry (DSC), infrared spectra (ATR-FTIR), nuclear magnetic resonance (1H NMR) and morphology of the films were then evaluated. Edible films prepared from taro starch (lower amylose content) exposed to PL were physically modified through photo-polymerization (cross-linking), resulting in a slight improvement in starch-glycerol interactions. Conversely, starch cross-linking was not evident in the films made from the cassava starch (higher amylose content), and a photo-degradation effect (deterioration) was confirmed. Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

The surface and nutraceutical properties have been poorly studied on edible films. The aim of this study was to investigate the surface properties and potential health effects in terms of in vitro digestibility and anti-inflammatory activity. The materials were developed from native plantain starch and pre-gelatinized plantain flour with and without added blackberry pulp using casting methodology. Thermogravimetric analysis, contact angle, scanning electron microscopy, atomic force microscopy, resistant starch, in vitro digestibility, cell viability, reactive oxygen species, anti-inflammatory activity and sensory evaluation were the tests carried out in this study. Films containing blackberry pulp had more compact and smooth morphologies, which were related to the lower in vitro digestibility rate and the higher resistant starch content. In addition, these materials had higher anti-inflammatory activity, higher cell viability, and better acceptance by the panelists, thus suggesting potential health effects of consumers with special feeding regimes such as obese, diabetics and celiacs. Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela. Facultad de Ciencias; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation. Fil: Valencia, Germán Ayala. Universidade Federal de Santa Catarina; Brasil Fil: Zare, Ehsan Nazarzadeh. Damghan University; Irán Fil: Makvandi, Pooyan. Consiglio Nazionale delle Ricerche; Italia Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

The manufacture of food packaging materials from food hydrocolloids has been widely studied during the last decades and multiple alternatives have been investigated, with research mainly focusing on improving the physicochemical and mechanical properties of the different materials. Processing food hydrocolloids by reactive extrusion (REx) for the development of food packaging has, however, been poorly studied. Four film systems were prepared from corn (Zea mays) thermoplastic starch (TPS) containing either cellulose acetate (C) or chromium octanoate (Cat - a potential food grade catalyst), or a blend of both (C + Cat). Processing was done under REx conditions using a twin-screw extruder. An exhaustive study of the resulting materials was carried out in terms of the structural, physicochemical, thermal, surface, mechanical and compostable properties related to their potential use in food packaging applications. The most hydrophobic material was the C-containing film. However, this physicochemical behavior was different on the film surface, thus suggesting molecular rearrangements within the material. The Cat-containing films were darker than the other materials. The mechanical behavior observed in the Cat-containing films was particularly interesting as it suggests that these filmsystems could be used as shape memory materials for food packaging applications, as long as the following mechanical conditions are not exceeded: 5.02% strain and 0.43 MPa stress. All the films tested were biodegradable. We confirmed that Cat-containing film systems produced non-compostable materials at high concentrations (1 mg/mL), as measured by its effect on lettuce seedlings. This confirms that biodegradable materials are not necessarily compostable. Fil: Herniou Julien, Clémence. Universite de Bretagne Occidentale; Francia Fil: Mendieta, Julieta Renee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Biológicas. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Biológicas; Argentina Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

An expanding world population and a planet limited in natural resources are two of the main reasons that have propelled the development of scientific and technological solutions that enable the efficient, sustainable, and massive production of food and its subsequent preservation. In this regard, natural and synthetic polymers have found a place in agri-industry. In this first chapter, we introduce the main polymeric systems and their potential applications in agri-industrial processes. Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina

Microbial adhesion to surfaces and the subsequent formation of biofilms is a frequent problem encountered during food production. Biofilms allow microorganisms to survive in hostile environments. These microorganisms are then difficult to eradicate as their compact and complex structure hampers penetration and access to pathogenic cells, making them extremely resistant to stress conditions, particularly antimicrobials. The increasing prevalence of antibiotic resistance coupled with the ineffective control of conventional cleansing and disinfection regimes has generated a need for new, complementary, and/or alternative removal perspectives. Emerging strategies for the control of food quality and safety have thus arisen that involve the use of enzymes as innovative antibiofilm agents because of their ability to disintegrate extracellular polymer substances matrix components (microbial DNA, polysaccharides, and proteins). This chapter aims to address the problem of biofilms in the food industry and the different strategies employed to reduce or prevent their formation through the application of enzymes. Specifically, the types of enzymes, their mode of action, and the effects of combining enzymes with each other and/or with other antimicrobial techniques are described. Finally, the advantages and disadvantages of using enzymes as an antibiofilm strategy and future perspectives on the subject are discussed.

Pumpkin (Cucurbita maxima) flour was used as an unconventional food hydrocolloid source for the development of glycerol-plasticized edible films using the casting methodology. Four film systems were made from thermoplastic pumpkin flour (TPPF) to evaluate the effect of matrix concentration (2.5% and 5%) and the addition of a natural filler (bionanocomposite - ‘huesito’ plum (Spondias purpurea) flour), maintaining the same matrix:plasticizer:nanofiller ratio. A comprehensive study in terms of the structural, thermal, crystalline, physicochemical, microstructural and mechanical properties was carried out here. These properties were related to the results obtained from the digestibility tests of the prepared edible films. This study showed that the increase in the concentration of the constituents of edible films significantly affected their properties, despite maintaining the same ratio of the constituents. A plasticizing effect was observed as a result of the increased concentration of the pumpkin flour matrix. This effect allowed obtaining more hydrophobic and plastic materials, and less digestible. It is worth noting that a new classification of resistant starch (RS) (type 6 RS) can be suggested based on the results obtained or the redefinition of the concept of type 5 RS can also be recommended. As for the effect of the addition of natural nanofiller, at a low concentration of the pumpkin flour matrix, natural nanofiller also caused a plasticizing effect. An anti-plasticizing effect was, however, determined at a high concentration of the pumpkin flour matrix. The addition of natural nanofiller in bionanocomposite films did not cause any significant effect on their digestibility.

Single-use food packaging derived from petroleum is causing serious environmental problems, and food hydrocolloids have been suggested as raw materials to replace these non-biodegradable materials. However, food hydrocolloid-based food packaging materials have some challenges that must be overcome to achieve their manufacture on a large scale. Keeping this in view, three thermoplastic gluten (TPG)-based film systems were developed in this study under reactive extrusion (REx) conditions followed by thermo-molding: TPG, TPG/poly(e-caprolactone) (PCL) and TPG/PCL plus chrome octanoate as a potential food grade catalyst (TPG/PCL + Cat). An in-depth analysis in terms of the structural, thermal, crystalline, physicochemical, microstructural, rheological, mechanical and environmental properties was carried out here. The films prepared from the TPG/PCL blend showed a clear phase separation: a TPG-rich phase (hard section) and another PCL-rich phase (soft section). Despite this, mechanical compatibility was observed in these systems. In addition, TPG/PCL and TPG/PCL + Cat films were recommended as potential shape memory food packaging materials. In particular, the addition of the Cat caused the crosslinking of the TPG and PCL chains via Schiff’s base reactions, resulting in a more hydrophobic material, which showed to be kinetically less biodegradable than the other developed film systems. It should be noted, however, that all the materials were biodegradable after 90 days under vegetable compost conditions, as well as none of them proved to be ecotoxic. All the materials manufactured in this study can thus be well named as compostable materials.