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

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.

Improvement in Food Packaging Industry with Biobased Nanocomposites

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Gas Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Comprehensive Review ◽  
General Review ◽  
Flexible Packaging ◽  
Packaging Industry ◽  
New Challenges

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

Preparation and Properties of Edible Packaging Film Based on Potato Starch

2015 ◽  
Vol 727-728 ◽  
pp. 223-226
Author(s):  
Xin Lin Zhang ◽  
Shi Yong Luo ◽  
Wen Yu Zhang ◽  
Wen Cai Xu
Keyword(s):  
Potato Starch ◽  
Edible Films ◽  
Packaging Film ◽  
Environment Friendly ◽  
Film Forming ◽  
Wide Range ◽  
Edible Packaging ◽  
Starch Films ◽  
Film Substrate ◽  
Yellow Index

Low price of potato starch as a wide range of sources of edible film substrate, glycerol as a plasticizer, pullulan as a film-forming agent, prepared by solution casting of potato starch-based edible environment-friendly packaging materials. Tests were run on potato starch-based edible films to determine mechanical properties, transparency and color evaluation. It was observed that the increase of the glycerol content in the films increased the macromolecular mobility, the potato starch films became less stiff and more flexible. Meanwhile the transparency and yellow index are both increased, obviously.

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

Polymers ◽  
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.

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

RSC Advances ◽  
2015 ◽  
Vol 5 (50) ◽  
pp. 40324-40335 ◽  
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.

scholarly journals Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2282
Author(s):  
Sneh Punia Punia Bangar ◽  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Food Packaging ◽  
Antimicrobial Agents ◽  
Inhibitory Concentration ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Natural Antimicrobial ◽  
Potential Applications ◽  
Edible Packaging ◽  
Vegetables And Fruits

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 are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

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

Food Research ◽  
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.

scholarly journals Gelatin-Based Films and Coatings for Food Packaging Applications

Coatings ◽  
2016 ◽  
Vol 6 (4) ◽  
pp. 41 ◽  
Author(s):  
Marina Ramos ◽  
Arantzazu Valdés ◽  
Ana Beltrán ◽  
María Garrigós
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Healthy Lifestyle ◽  
Edible Films ◽  
Food Preservation ◽  
Fish Products ◽  
Wide Range ◽  
Future Potential ◽  
Packaging Industry ◽  
Global Food

This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

scholarly journals Characterization of compisote edible films from aloe vera gel, beeswax and chitosan

10.5219/1177 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 854-862 ◽  
Author(s):  
Usman Amin ◽  
Muhammad Azam Khan ◽  
Muhammad Ehtasham Akram ◽  
Abdel Rahman Mohammad Said Al-Tawaha ◽  
Alexey Laishevtcev ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Food Packaging ◽  
Aloe Vera ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Casting Technique ◽  
Edible Packaging ◽  
Superior Mechanical Properties

Environmental consciousness as well as individual’s demand for ready to eat food, recently, has changed the trends in food packaging leading to the development of biodegradable and edible packaging. Emulsified edible films have better transparency, superior mechanical properties and provide barriers to water and other atmospheric gases. Edible films if not consumed, biodegrad chemically. In present study, edible films were, initially, prepared using Chitosan and Aloe vera at different concentrations. Films were then subjected to physical and mechanical testing. Films with 20% Aloe vera had low thickness as compared to films with no Aloe vera. These films also had superior mechanical properties and lower water vapor permeability. Films with 20% Aloe vera were, then, selected and beeswax was dispersed in Chitosan-Aloe vera solution at concentration upto 2.0% followed by film preparation through casting technique. Thickness and water vapor permeability were observed to be improved with increase in concentration of beeswax. Tensile strength of edible films was also improved 1.3 times when concentration of beeswax increased from 0.5 to 2.0%. Percentage elongation decreased with increase in beeswax concentration in the emulsified films. No change in particle size was observed with change in concentration of beeswax. Emulsions were also stable at room temperatures. Decrease in transparency of emulsified edible films was observed with increase in beeswax content in the emulsified films. In addition, cost analysis of the films proved them reasonable to be used as an alternate of synthetic packaging materials.

Using watermark visibility measurements to select an optimized pair of spot colors for use in a binary watermark

2020 ◽  
Vol 2020 (15) ◽  
pp. 197-1-197-7
Author(s):  
Alastair Reed ◽  
Vlado Kitanovski ◽  
Kristyn Falkenstern ◽  
Marius Pedersen
Keyword(s):  
Food Packaging ◽  
Red Light ◽  
Human Observer ◽  
Viewing Distance ◽  
Point Of Sale ◽  
Complementary Color ◽  
Low Visibility ◽  
Packaging Industry ◽  
Spot Color ◽  
Selection Of

Spot colors are widely used in the food packaging industry. We wish to add a watermark signal within a spot color that is readable by a Point Of Sale (POS) barcode scanner which typically has red illumination. Some spot colors such as blue, black and green reflect very little red light and are difficult to modulate with a watermark at low visibility to a human observer. The visibility measurements that have been made with the Digimarc watermark enables the selection of a complementary color to the base color which can be detected by a POS barcode scanner but is imperceptible at normal viewing distance.

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

2014 ◽  
Vol 6 (1) ◽  
pp. 27 ◽  
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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