Nanodelivery System of Bioactive Compounds in Edible Food Packaging

This work focused on the recovery bioactive compounds from jaboticaba peels and to develop ultrafine fibers from zein incorporated with the jaboticaba extract by electrospinning technique. Jaboticaba peel extracts (JPE) were obtained by maceration according a central composite rotational design (CCDR) and characterized with respect to total phenolic content (TP), antioxidant activity (AA) and total anthocyanin (TA). The optimal condition for the extraction was obtained using a desirability function in order to maximize the presence of bioactive compounds. Under these conditions the amount of cyanidin-3-glucoside (Cn-3-Glu) and the antimicrobial inhibition (AI) of E. coli were evaluated. Ultrafine fibers were obtained by electrospinning technique using zein in an aqueous ethanol as solvent and freeze-dried JPE at different concentrations (1.7% and 3.3%) to produce a composite membrane. The apparent viscosity and electrical conductivity of the polymer solutions, as well as the morphology, thermal stability and functional groups of the ultrafine fibers, were evaluated. The optimal conditions for extraction were 88 °C and pH 1. Under these conditions, a high amount of Cn-3-Glu was obtained (718.12 mg 100 g−1), along with 22.2% antimicrobial inhibition against E. coli. The addition of JPE into composite membranes did not affect the morphology of fibers, which presented a homogeneous and continuous format. Therefore, fibers containing JPE showed interesting characteristics for the food packaging industry.

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Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Frontiers in Sustainable Food Systems ◽

10.3389/fsufs.2021.734921 ◽

2021 ◽

Vol 5 ◽

Author(s):

Vandana Chaudhary ◽

Neha Thakur ◽

Priyanka Kajla ◽

Shubham Thakur ◽

Sneh Punia

Keyword(s):

Bioactive Compounds ◽

Food Systems ◽

Food Packaging ◽

Edible Films ◽

Oxidation Reactions ◽

Environment Friendly ◽

Edible Packaging ◽

Delivery Vehicles ◽

Packaging Industry ◽

Safe Food

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

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Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

Polymers ◽

10.3390/polym12112518 ◽

2020 ◽

Vol 12 (11) ◽

pp. 2518

Author(s):

Gislaine Ferreira Nogueira ◽

Rafael Augustus de Oliveira ◽

José Ignacio Velasco ◽

Farayde Matta Fakhouri

Keyword(s):

Bioactive Compounds ◽

Food Packaging ◽

Antioxidant Properties ◽

Barrier Properties ◽

Recycling Rate ◽

Biodegradable Films ◽

Environment Friendly ◽

Renewable Sources ◽

Innovative Methods ◽

Interesting Area

Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

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Use of herbs and their bioactive compounds in active food packaging

Aromatic Herbs in Food ◽

10.1016/b978-0-12-822716-9.00009-3 ◽

2021 ◽

pp. 323-365

Author(s):

Yaiza Flores ◽

Carlos Javier Pelegrín ◽

Marina Ramos ◽

Alfonso Jiménez ◽

María Carmen Garrigós

Keyword(s):

Bioactive Compounds ◽

Food Packaging ◽

Active Food Packaging

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Influence of the presence of bioactive compounds in smart-packaging materials on water absorption using NIR spectroscopy and aquaphotomics

NIR news ◽

10.1177/0960336017695731 ◽

2017 ◽

Vol 28 (2) ◽

pp. 21-24 ◽

Cited By ~ 4

Author(s):

Stefania Barzaghi ◽

Katia Cremonesi ◽

Tiziana Maria Piera Cattaneo

Keyword(s):

Water Absorption ◽

Bioactive Compounds ◽

Food Packaging ◽

Food System ◽

Spectral Response ◽

Antioxidant Properties ◽

Packaging Materials ◽

Active Compounds ◽

Smart Packaging ◽

Significant Prolongation

Food packaging plays an active role in the environment/packaging/food system, and new solutions take into account new concepts of smart, active, and/or eco-friendly food packaging materials. On this point of view, the active packaging system should be capable of interacting with the food, for instance by the release of active molecules that will provide protection against microbial spoilage, and simultaneously be ‘natural’. A full exploitation of the antimicrobial and antioxidant properties of propolis, in order to achieve a significant prolongation of the shelf-life, can meet these needs. Moreover, fast methods able for classifying, sorting, and identifying the quality and the stability characteristics associated with the different materials are requested along the food chain in order to validate their properties. This study aimed the identification of bioactive compounds from Italian propolis in smart packaging materials by applying the aquaphotomics approach. The Aquagrams results highlighted that the absorption differences at 1410 nm are able to identify the paper sheets obtained by the incorporation of the active compounds. A second Aquagrams plot was built up for sheets measured on polythene layer. Results showed different water patterns at 1438, 1440, and from 1474 to 1518 nm. These data confirm that the water absorption in NIR range can be affected by the presence of chemical groups derived from the active compounds of propolis, which are able to interact with water spectral response.

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Nanostructured bioactive compounds for ecological food packaging

Environmental Chemistry Letters ◽

10.1007/s10311-017-0621-7 ◽

2017 ◽

Vol 15 (2) ◽

pp. 193-204 ◽

Cited By ~ 23

Author(s):

Adriano Brandelli ◽

Luis Fernando Wentz Brum ◽

João Henrique Zimnoch dos Santos

Keyword(s):

Bioactive Compounds ◽

Food Packaging

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Encapsulation of Natural Bioactive Compounds by Electrospinning—Applications in Food Storage and Safety

Polymers ◽

10.3390/polym13213771 ◽

2021 ◽

Vol 13 (21) ◽

pp. 3771

Author(s):

Bogdănel Silvestru Munteanu ◽

Cornelia Vasile

Keyword(s):

Essential Oils ◽

Shelf Life ◽

Bioactive Compounds ◽

Food Packaging ◽

Electrospun Nanofibers ◽

Food Products ◽

Inorganic Nanoparticles ◽

Food Storage ◽

Antioxidant Agents ◽

Antibacterial And Antioxidant Activity

Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro–sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.

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Use of herbs, spices and their bioactive compounds in active food packaging

RSC Advances ◽

10.1039/c4ra17286h ◽

2015 ◽

Vol 5 (50) ◽

pp. 40324-40335 ◽

Cited By ~ 55

Author(s):

A. Valdés ◽

A. C. Mellinas ◽

M. Ramos ◽

N. Burgos ◽

A. Jiménez ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Packaging ◽

Active Food Packaging ◽

Packaging Industry ◽

Natural Additives ◽

Herbs And Spices

Natural additives obtained from herbs and spices are being increasingly used in the food packaging industry.

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Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems

Food Research ◽

10.26656/fr.2017.5(4).167 ◽

2021 ◽

Vol 5 (4) ◽

pp. 223-237

Author(s):

M. Ramli ◽

Nor-Khaizura M.A.R. ◽

Nur Hanani Z.A. ◽

Y. Rukayadi ◽

N.I.P. Samsudin

Keyword(s):

Essential Oils ◽

Bioactive Compounds ◽

Food Systems ◽

Food Packaging ◽

Control Strategies ◽

Packaging System ◽

Propenoic Acid ◽

Active Food Packaging ◽

Excellent Candidate ◽

Herbs And Spices

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the consumers' demand for safer, healthier, and higher‐quality foods with longer shelf life. In the present work, the essential oils from ten herbs and spices namely betel, cinnamon, clove, coriander, galangal, ginger, lemongrass, lime, nutmeg, and turmeric, selected based on their abundance and economic importance, were analysed by gas chromatography and mass spectrometry. A total of 120 bioactive compounds were detected. The major (>10%) bioactive compounds were anethole, 26.25% (betel), cinnamaldehyde, 63.39% (cinnamon), eugenol, 87.16% (clove), linalool, 54.79% (coriander), propenoic acid, 29.56% (galangal), α-zingiberene, 26.32% (ginger), geranial, 42.61% (lemongrass), limonene, 39.84% (lime), β-phellandrene, 27.80% (nutmeg), and ar-turmerone, 41.81% (turmeric). All essential oils also yielded minor (<10%) bioactive compounds of different classes. Some of these major and minor bioactive compounds have been reported to exert fungicidal/fungistatic effects and could be an excellent candidate in the development of efficient fungal spoilage control strategies such as an active food packaging system.

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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

Foods ◽

10.3390/foods10020342 ◽

2021 ◽

Vol 10 (2) ◽

pp. 342

Author(s):

Marica Troilo ◽

Graziana Difonzo ◽

Vito M. Paradiso ◽

Carmine Summo ◽

Francesco Caponio

Keyword(s):

Bioactive Compounds ◽

Food Chain ◽

Food Packaging ◽

Global Market ◽

Grape Pomace ◽

Food Sector ◽

Sustainable Food ◽

Functional Additives ◽

By Products ◽

Grape Stalks

The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.

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