Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri‐food products: A review

2021 ◽  
Author(s):  
Amr Zaitoon ◽  
Xiaoyu Luo ◽  
Loong‐Tak Lim
Keyword(s):  
Controlled Release ◽  
Volatile Compounds ◽  
Food Products ◽  
Active Packaging

scholarly journals Blend of cassava starch and high-density polyethylene with green tea for food packaging

2020 ◽  
Vol 11 (1-2) ◽  
pp. 3-14
Author(s):  
Cassiano MN Romagnolli ◽  
Gabriela P Leite ◽  
Tiago AR Rodrigues ◽  
Carolina L Morelli
Keyword(s):  
Green Tea ◽  
High Density Polyethylene ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Food Products ◽  
Tensile Tests ◽  
Thermoplastic Starch ◽  
Active Packaging ◽  
High Density ◽  
Service Lifetime

Plastic packagings are widely used for several food products. Considering the relatively short service lifetime of this application, it is important to perceive in the search of eco-friendly alternatives to this market, such as polymers from renewable sources, as thermoplastic starch and “green” polyethylene. The incorporation of an antibacterial agent to the packaging can extend food shelf life. Camellia sinensis is a plant with known antibacterial properties used in the preparation of “green tea.” In the present work, green tea was incorporated to a blend of cassava thermoplastic starch and high-density polyethylene (HDPE) by melt extrusion, aiming application as active packaging. Films were obtained by thermopressing and characterized through infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy and tensile tests. Their antibacterial properties were evaluated against Staphylococcus aureus and Escherichia coli. The results indicated that the material developed has potential for food packaging applications. Moreover, the methodology applied for green tea incorporation in the Starch/HDPE films can be extended for many extracts from natural components, contributing to the advancement of research in the development of active packaging for food products. To the best of our knowledge, no previous work studied the properties of starch/HDPE blend with green tea.

scholarly journals Cheese whey as potential resource for antimicrobial edible film and active packaging production

2019 ◽  
Vol 7 (2) ◽  
pp. 229-239 ◽  
Author(s):  
Dinika Isfari ◽  
Dinika Isfari ◽  
Utama Gemilang Lara ◽  
Utama Gemilang Lara
Keyword(s):  
Shelf Life ◽  
Industrial Waste ◽  
Cheese Whey ◽  
Food Products ◽  
Active Packaging ◽  
Physical Characteristics ◽  
Environmental Conservation ◽  
Edible Film ◽  
High Antimicrobial Activity ◽  
Potential Resource

Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.

scholarly journals Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1828
Author(s):  
Min Pang ◽  
Lulu Cao ◽  
Shengmei Kang ◽  
Shaotong Jiang ◽  
Lili Cao
Keyword(s):  
Controlled Release ◽  
Volatile Compounds ◽  
Self Assembly ◽  
Saturated Vapor ◽  
Sesame Oil ◽  
Vapor Pressures ◽  
K Value ◽  
Gelling Agents ◽  
Novel Approach ◽  
New Type

The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate constant k value of 2-methylpyazine in BW oleogel is 0.0022, showing the best retention effect. In contrast, the addition of gelling agents had no significant retention effect on the release of volatiles with low saturated vapor pressures or high hydrophobic constants in SO, and even promoted the release of these compounds to some extent. This may be due to the hydrophilic structural domains formed by the self-assembly of gelling agents, which reduces the hydrophobicity of SO. This work provides a novel approach for retaining volatile compounds in flavored vegetable oils. As a new type of flavor delivery system, oleogels can realize the controlled release of volatile compounds.

scholarly journals Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 698 ◽  
Author(s):  
Karolina Kraśniewska ◽  
Sabina Galus ◽  
Małgorzata Gniewosz
Keyword(s):  
Silver Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Active Packaging ◽  
Packaging Materials ◽  
Active Food Packaging ◽  
Food Applications ◽  
External Conditions ◽  
Packaged Food

Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

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