Antioxidant active food packaging and antioxidant edible films

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 alginate/castor oil edible films for active food packaging

LWT ◽

10.1016/j.lwt.2018.05.049 ◽

2018 ◽

Vol 96 ◽

pp. 455-460 ◽

Cited By ~ 33

Author(s):

Mohamed S. Abdel Aziz ◽

Hend E. Salama ◽

Magdy W. Sabaa

Keyword(s):

Castor Oil ◽

Food Packaging ◽

Edible Films ◽

Active Food Packaging

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Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Food and Bioproducts Processing ◽

10.1016/j.fbp.2017.06.003 ◽

2017 ◽

Vol 105 ◽

pp. 51-63 ◽

Cited By ~ 19

Author(s):

Bahareh Saberi ◽

Suwimol Chockchaisawasdee ◽

John B. Golding ◽

Christopher J. Scarlett ◽

Costas E. Stathopoulos

Keyword(s):

Food Packaging ◽

Antimicrobial Agents ◽

Guar Gum ◽

Edible Films ◽

Natural Antimicrobial ◽

Active Food Packaging ◽

Pea Starch

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PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

Jurnal Riset Industri Hasil Hutan ◽

10.24111/jrihh.v6i1.1222 ◽

2014 ◽

Vol 6 (1) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

Desi Mustika Amaliyah

Keyword(s):

Tensile Strength ◽

Food Packaging ◽

Raw Materials ◽

Edible Films ◽

Edible Film ◽

Durio Zibethinus ◽

Yield Result ◽

Pre Treatment

Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging. The research stages were first pre-treatment of durian and cempedak peels, pectin extraction, pectin drying, and pectin application as edible films with concentration of 0%, 5%, and 15%. Based on this research it was concluded that pectin can be extracted from durian and cempedak peels with yield result of 27.97 % and 55.58 %, respectively. Edible film obtained has similar characteristics between raw materials cempedak and durian peels. The higher concentration of cempedak peel pectin increased the thickness, but decreased the tensile strength and elongation at a concentration of 15%. While in edible films from durian peel pectin, the higher concentration of pectin decreased the thickness of edible film on pectin concentration of 15%, lowered tensile strength and raised the edible film elongation.Keywords: waste, durian, cempedak, pectin extraction, edible film

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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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Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

2021 ◽

Vol 13 (5) ◽

pp. 769

Author(s):

Vlad Mihalca ◽

Andreea Diana Kerezsi ◽

Achim Weber ◽

Carmen Gruber-Traub ◽

Jürgen Schmucker ◽

...

Keyword(s):

Food Packaging ◽

Meat Products ◽

Water Vapor Permeability ◽

Food Product ◽

Edible Films ◽

Vapor Permeability ◽

Area Of Interest ◽

Industry Applications ◽

Economic Perspectives ◽

Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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