Cellulose acetate/AgNPs-organoclay and/or thymol nano-biocomposite films with combined antimicrobial/antioxidant properties for active food packaging use

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Download Full-text

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

Food Chemistry ◽

10.1016/j.foodchem.2021.129140 ◽

2021 ◽

Vol 349 ◽

pp. 129140

Author(s):

Renato Queiroz Assis ◽

Carlos Henrique Pagno ◽

Liana Stoll ◽

Polliana D'Angelo Rios ◽

Alessandro de Oliveira Rios ◽

...

Keyword(s):

Protective Effect ◽

Cellulose Acetate ◽

Food Packaging ◽

Storage Stability ◽

Food Simulants ◽

Active Food Packaging

Download Full-text

Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽

10.1016/j.polymer.2019.05.012 ◽

2019 ◽

Vol 175 ◽

pp. 137-145 ◽

Cited By ~ 19

Author(s):

Jasim Zia ◽

Uttam C. Paul ◽

José Alejandro Heredia-Guerrero ◽

Athanassia Athanassiou ◽

Despina Fragouli

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Antioxidant Properties ◽

Low Density Polyethylene ◽

Low Density ◽

Water Vapor Barrier ◽

Active Food Packaging

Download Full-text

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging

Food Chemistry ◽

10.1016/j.foodchem.2021.131414 ◽

2021 ◽

pp. 131414

Author(s):

Wenxia Dong ◽

Jiaqi Su ◽

Yulu Chen ◽

Duoxia Xu ◽

Lei Cheng ◽

...

Keyword(s):

Silica Nanoparticles ◽

Food Packaging ◽

Antioxidant Properties ◽

Chitosan Film ◽

Modified Silica ◽

Active Food Packaging ◽

Modified Silica Nanoparticles

Download Full-text

Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

Polymers ◽

10.3390/polym12020366 ◽

2020 ◽

Vol 12 (2) ◽

pp. 366 ◽

Cited By ~ 3

Author(s):

Wirongrong Tongdeesoontorn ◽

Lisa J. Mauer ◽

Sasitorn Wongruong ◽

Pensiri Sriburi ◽

Pornchai Rachtanapun

Keyword(s):

Tensile Strength ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Water Solubility ◽

Antioxidative Activity ◽

Antioxidant Properties ◽

Cassava Starch ◽

Total Phenolic ◽

Elongation At Break ◽

Active Food Packaging

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.

Download Full-text

Effect of hydroxytyrosol methyl carbonate on the thermal, migration and antioxidant properties of PVA-based films for active food packaging

Polymer International ◽

10.1002/pi.5090 ◽

2016 ◽

Vol 65 (8) ◽

pp. 872-882 ◽

Cited By ~ 16

Author(s):

Elena Fortunati ◽

Francesca Luzi ◽

Laura Dugo ◽

Chiara Fanali ◽

Giusy Tripodo ◽

...

Keyword(s):

Food Packaging ◽

Antioxidant Properties ◽

Thermal Migration ◽

Active Food Packaging ◽

Methyl Carbonate

Download Full-text

Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Molecules ◽

10.3390/molecules26072104 ◽

2021 ◽

Vol 26 (7) ◽

pp. 2104

Author(s):

Francesca Luzi ◽

Elisa Pannucci ◽

Mariangela Clemente ◽

Edoardo Grande ◽

Silvia Urciuoli ◽

...

Keyword(s):

Olive Oil ◽

Vinyl Alcohol ◽

High Performance ◽

Food Packaging ◽

Antioxidant Properties ◽

Industrial Wastes ◽

Poly Vinyl Alcohol ◽

Active Food Packaging ◽

Main Components ◽

By Products

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

Download Full-text

Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽

10.3390/foods10112834 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2834

Author(s):

Longwei Jiang ◽

Zhao Luo ◽

Haibi Liu ◽

Fenghui Wang ◽

Hanyu Li ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Titratable Acidity ◽

Soluble Solids ◽

Vapor Permeability ◽

Litchi Chinensis ◽

Active Food Packaging ◽

Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

Download Full-text

Antimicrobial and Antioxidant Active Food Packaging: Technological and Scientific Prospection

Recent Patents on Biotechnology ◽

10.2174/1872208313666191004113756 ◽

2020 ◽

Vol 14 (2) ◽

pp. 99-111

Author(s):

Heriberto A. dos Anjos ◽

Saionara Luna ◽

María L. Hernández-Macedo ◽

Jorge A. López

Keyword(s):

Natural Products ◽

Shelf Life ◽

Food Industry ◽

Food Packaging ◽

Antioxidant Properties ◽

Food Product ◽

Scientific Publication ◽

Active Packaging ◽

Scientific Publications ◽

Active Food Packaging

Background: Antimicrobial and antioxidant packaging play an important role in the food industry by ensuring food quality and prolonging the product’s shelf life. Therefore, this scientific survey covers the technological domain in the active food packaging development processes and types of packaging. Methods: This paper aims to provide a review of patents and scientific publications on active packaging with antimicrobial and antioxidant properties in order to show technological advances in this field of knowledge and its applicability in the food industry. Results: The patent review indicates an increase in the number of documents deposited in recent decades regarding various types of packaging formulations, particularly active packaging to preserve foods and their shelf life. In the last few decades, the scientific publication also includes several studies concerning the development of active food packaging using natural products with antimicrobial and antioxidant proprieties. Overall, the results show the advantages of incorporating natural products into polymer matrices to develop industrial packaging, providing a safe and high-quality food product to the consumer. On the other hand, the review also highlighted lack of cooperation between inventors and companies of active packaging development. Conclusion: Further study in this regard would help provide data form research and patents on the active food-packaging field as well as economic issues, indicating the global development scenario of this innovative area.

Download Full-text