Trends in the use of natural antioxidants in active food packaging: a review

This work focuses on the development of biodegradable active films packaging using natural compounds by reducing the plastic waste to environment but also as a potential substitute of synthetic preservative in food. Active film packaging was formulated using semi-refined carrageenan (SRC) biopolymer plasticized with glycerol (G), reinforced with different concentrations cellulose nanofiber (CNF) at 0 to 13% w/w incorporated 0.4% w/w α-tocopherol as natural antioxidants. Physical and mechanical properties of the film samples were analyzed. Active films reinforced CNF enhanced overall the tensile strength and the value of elongation at break significantly (p<0.05). Film samples reinforced with 10% w/w CNF improved the value of opacity, thickness, films solubility (%) and moisture content (%) with (5.60±0.14, 0.139 ±0.02, 27.89±2.41 and 18.88±1.06) respectively. In summary, an active film with 10% w/w CNF showed highest improvement on the mechanical and physical properties due to the uniform dispersion between CNF-SRC matrix interactions. Hence, the new formulation of active packaging film with showed competitive properties that could be an alternative solution for biodegradable films with function of food protection against oxidative degeneration.

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On the Use of Phenolic Compounds Present in Citrus Fruits and Grapes as Natural Antioxidants for Thermo-Compressed Bio-Based High-Density Polyethylene Films

Antioxidants ◽

10.3390/antiox10010014 ◽

2020 ◽

Vol 10 (1) ◽

pp. 14

Author(s):

Sandra Rojas-Lema ◽

Sergio Torres-Giner ◽

Luis Quiles-Carrillo ◽

Jaume Gomez-Caturla ◽

Daniel Garcia-Garcia ◽

...

Keyword(s):

Phenolic Compounds ◽

High Density Polyethylene ◽

Food Packaging ◽

Mechanical Performance ◽

Natural Antioxidants ◽

High Density ◽

Hydroxyl Groups ◽

Citrus Fruits ◽

Oxidation Induction Time ◽

Active Food Packaging

This study originally explores the use of naringin (NAR), gallic acid (GA), caffeic acid (CA), and quercetin (QUER) as natural antioxidants for bio-based high-density polyethylene (bio-HDPE). These phenolic compounds are present in various citrus fruits and grapes and can remain in their leaves, peels, pulp, and seeds as by-products or wastes after juice processing. Each natural additive was first melt-mixed at 0.8 parts per hundred resin (phr) of bio-HDPE by extrusion and the resultant pellets were shaped into films by thermo-compression. Although all the phenolic compounds colored the bio-HDPE films, their contact transparency was still preserved. The chemical analyses confirmed the successful inclusion of the phenolic compounds in bio-HDPE, though their interaction with the green polyolefin matrix was low. The mechanical performance of the bio-HDPE films was nearly unaffected by the natural compounds, presenting in all cases a ductile behavior. Interestingly, the phenolic compounds successfully increased the thermo-oxidative stability of bio-HDPE, yielding GA and QUER the highest performance. In particular, using these phenolic compounds, the onset oxidation temperature (OOT) value was improved by 43 and 41.5 °C, respectively. Similarly, the oxidation induction time (OIT) value, determined in isothermal conditions at 210 °C, increased from 4.5 min to approximately 109 and 138 min. Furthermore, the onset degradation temperature in air of bio-HDPE, measured for the 5% of mass loss (T5%), was improved by up to 21 °C after the addition of NAR. Moreover, the GA- and CA-containing bio-HDPE films showed a high antioxidant activity in alcoholic solution due to their favored release capacity, which opens up novel opportunities in active food packaging. The improved antioxidant performance of these phenolic compounds was ascribed to the multiple presence of hydroxyl groups and aromatic heterocyclic rings that provide these molecules with the features to permit the delocalization and the scavenging of free radicals. Therefore, the here-tested phenolic compounds, in particular QUER, can represent a sustainable and cost-effective alternative of synthetic antioxidants in polymer and biopolymer formulations, for which safety and environmental issues have been raised over time.

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Natural antioxidants-based edible active food packaging: An overview of current advancements

Food Bioscience ◽

10.1016/j.fbio.2021.101251 ◽

2021 ◽

pp. 101251

Author(s):

Vengatesan M. Rangaraj ◽

K. Rambabu ◽

Fawzi Banat ◽

Vikas Mittal

Keyword(s):

Food Packaging ◽

Natural Antioxidants ◽

Active Food Packaging

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All You Need Is Clove: Sustainable Composites For Active Food Packaging

10.31988/scitrends.19190 ◽

2018 ◽

Author(s):

José A. Heredia-Guerrero

Keyword(s):

Food Packaging ◽

Active Food Packaging

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Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

Advances in Polymer Technology ◽

10.1155/2020/4098472 ◽

2020 ◽

Vol 2020 ◽

pp. 1-15

Author(s):

Razieh Niazmand ◽

Bibi Marzieh Razavizadeh ◽

Farzaneh Sabbagh

Keyword(s):

Polymer Matrix ◽

Food Packaging ◽

Barrier Properties ◽

Low Density Polyethylene ◽

Low Density ◽

Optical Barrier ◽

Leaf Extracts ◽

Polyethylene Films ◽

Active Food Packaging ◽

Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

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Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽

10.3390/polym13020200 ◽

2021 ◽

Vol 13 (2) ◽

pp. 200

Author(s):

Celeste Cottet ◽

Andrés G. Salvay ◽

Mercedes A. Peltzer ◽

Marta Fernández-García

Keyword(s):

Antimicrobial Activity ◽

Itaconic Acid ◽

Food Packaging ◽

Crosslinking Agent ◽

Radical Scavenging ◽

Proton Nuclear Magnetic Resonance ◽

Esterification Reaction ◽

Alkylation Reaction ◽

Vapor Permeability ◽

Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

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Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

Polymers ◽

10.3390/polym13020228 ◽

2021 ◽

Vol 13 (2) ◽

pp. 228

Author(s):

Swarup Roy ◽

Lindong Zhai ◽

Hyun Chan Kim ◽

Duc Hoa Pham ◽

Hussein Alrobei ◽

...

Keyword(s):

Mechanical Properties ◽

Tannic Acid ◽

Nanocomposite Film ◽

Food Packaging ◽

Titanium Dioxide Nanoparticles ◽

Casting Technique ◽

Active Food Packaging ◽

Reinforcing Agent ◽

Solution Casting Technique ◽

Cross Linker

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting technique. TA and TiO2 are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO2 in chitosan/TA further improved the nanocomposite film’s mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.

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Recent Developments in Seafood Packaging Technologies

Foods ◽

10.3390/foods10050940 ◽

2021 ◽

Vol 10 (5) ◽

pp. 940

Author(s):

Michael G. Kontominas ◽

Anastasia V. Badeka ◽

Ioanna S. Kosma ◽

Cosmas I. Nathanailides

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Modified Atmosphere Packaging ◽

High Water ◽

Edible Films ◽

Nitrogenous Compounds ◽

Quality Properties ◽

Unsaturated Lipids ◽

Active Food Packaging ◽

Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106709 ◽

2021 ◽

Vol 117 ◽

pp. 106709

Author(s):

Cristina Cejudo Bastante ◽

Nuno H.C.S. Silva ◽

Lourdes Casas Cardoso ◽

Casimiro Mantell Serrano ◽

Enrique J. Martínez de la Ossa ◽

...

Keyword(s):

Food Packaging ◽

Leaf Extract ◽

Solvent Casting ◽

Active Food Packaging ◽

Supercritical Impregnation

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Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

Molecules ◽

10.3390/molecules26051263 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1263

Author(s):

Cornelia Vasile ◽

Mihaela Baican

Keyword(s):

Food Quality ◽

Food Packaging ◽

Life Extension ◽

Quality And Safety ◽

Testing Methods ◽

Food Handling ◽

Active Food Packaging ◽

Matrix Modification ◽

Radiofrequency Identification ◽

Food Quality And Safety

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

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