scholarly journals A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 564
Author(s):  
Cássia H. Barbosa ◽  
Mariana A. Andrade ◽  
Fernanda Vilarinho ◽  
Isabel Castanheira ◽  
Ana Luísa Fernando ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Health Benefits ◽  
Antibacterial Properties ◽  
Mediterranean Area ◽  
Antimicrobial Activities ◽  
Potential Health ◽  
Zero Waste ◽  
Cheese Making ◽  
Active Food Packaging

Cardoon, Cynara cardunculus L., is a perennial plant whose flowers are used as vegetal rennet in cheese making. Cardoon is native from the Mediterranean area and is commonly used in the preparation of salads and soup dishes. Nowadays, cardoon is also being exploited for the production of energy, generating large amount of wastes, mainly leaves. These wastes are rich in bioactive compounds with important health benefits. The aim of this review is to highlight the main properties of cardoon leaves according to the current research and to explore its potential uses in different sectors, namely the food industry. Cardoon leaves are recognized to have potential health benefits. In fact, some studies indicated that cardoon leaves could have diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial properties. Most of these properties are due to excellent polyphenol profiles, with interesting antioxidant and antimicrobial activities. These findings indicate that cardoon leaves can have new potential uses in different sectors, such as cosmetics and the food industry; in particular, they can be used for the preparation of extracts to incorporate into active food packaging. In the future, these new uses of cardoon leaves will allow for zero waste of this crop.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Fabrication, characterization, and antibacterial properties of citric acid crosslinked PVA electrospun microfibre mats for active food packaging

2021 ◽  
Vol 34 (6) ◽  
pp. 361-370
Author(s):  
Dong Yu ◽  
Yang‐Yang Feng ◽  
Jing‐Xin Xu ◽  
Bao‐Hua Kong ◽  
Qian Liu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Active Food Packaging

scholarly journals Insects as a source of phenolic compounds and potential health benefits

2021 ◽  
pp. 1-12
Author(s):  
M.C. Nino ◽  
L. Reddivari ◽  
C. Osorio ◽  
I. Kaplan ◽  
A.M. Liceaga
Keyword(s):  
Phenolic Compounds ◽  
De Novo ◽  
Health Benefits ◽  
Antimicrobial Activities ◽  
In Vivo Studies ◽  
Plant Phenolics ◽  
Potential Health ◽  
Bioactive Potential

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, anti-inflammatory, anticancer, and antimicrobial activities, demonstrated through in vitro and in vivo studies. This bioactive potential is thought to occur due to their chemical characteristics that allow them to stabilise reactive oxygen species (ROS), chelate prooxidant metal ions, interact with key enzymes and signal cascades involved in biological pathways. Bioactivity of plant phenolics and both in vitro, in vivo studies, suggest that the dietary compounds absorbed by the insect maintain their chemical and bioactive properties. Further characterisation of the phenolic composition in edible insects and evaluation of their bioactive capacity as well as their bioavailability, could result in discovering additional health benefits of entomophagy apart from macro-nutritional (e.g. protein) content.

scholarly journals Design of Polymeric Films for Antioxidant Active Food Packaging

2021 ◽  
Vol 23 (1) ◽  
pp. 12
Author(s):  
Wing-Fu Lai
Keyword(s):  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Polymeric Films ◽  
Oxidation Reactions ◽  
Design And Development ◽  
Packaging Films ◽  
Food Components ◽  
Active Food Packaging ◽  
Commercial Applications

Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of oxidation reactions of food components. Although significant advances in the design and development of polymeric packaging films loaded with antioxidants have been achieved over the last several decades, few of these films have successfully been translated from the laboratory to commercial applications. This article presents a snapshot of the latest advances in the design and applications of polymeric films for antioxidant active food packaging. It is hoped that this article will offer insights into the optimisation of the performance of polymeric films for food packaging purposes and will facilitate the translation of those polymeric films from the laboratory to commercial applications in the food industry.

scholarly journals Fabrication of Copper Sulfide Nanoparticles and Limonene Incorporated Pullulan/Carrageenan-Based Film with Improved Mechanical and Antibacterial Properties

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2665
Author(s):  
Swarup Roy ◽  
Jong-Whan Rhim
Keyword(s):  
Composite Film ◽  
Copper Sulfide ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Food Borne ◽  
Active Food Packaging ◽  
Thermal Stability Of

Edible biopolymer (pullulan/carrageenan) based functional composite films were fabricated by the addition of copper sulfide nanoparticles (CuSNP) and D-limonene (DL). The DL and CuSNP were compatible with the pullulan/carrageenan biopolymer matrix. The addition of CuSNP significantly increased the UV-blocking properties without substantially reducing the transparency of the film. The addition of CuSNP improved the film’s tensile strength by 10%; however, the DL addition did not significantly influence the strength, while the combined addition of CuSNP and DL increased the strength by 15%. The addition of the fillers did not significantly affect the thermal stability of the film, but the water vapor barrier property was slightly improved. There was no significant change in the moisture content and hydrophobicity of the composite film. Besides, the composite film showed some antimicrobial activity against food-borne pathogenic bacteria. The fabricated pullulan/carrageenan-based film with antimicrobial and UV-barrier properties is likely to be used in active food packaging applications.

Nisin anchored cellulose nanofibers for long term antimicrobial active food packaging

RSC Advances ◽  
2016 ◽  
Vol 6 (15) ◽  
pp. 12422-12430 ◽  
Author(s):  
Seema Saini ◽  
Cecile Sillard ◽  
Mohamed Naceur Belgacem ◽  
Julien Bras
Keyword(s):  
High Performance ◽  
Food Industry ◽  
Food Packaging ◽  
Consumer Demand ◽  
Cellulose Nanofibers ◽  
Active Food Packaging

Increasing consumer demand for high performance bio-based materials in order to develop microbiologically safer foods has forced the food industry to revise their packaging strategies.

scholarly journals Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 683
Author(s):  
Gonçalo Oliveira ◽  
Cláudia P. Passos ◽  
Paula Ferreira ◽  
Manuel A. Coimbra ◽  
Idalina Gonçalves
Keyword(s):  
Food Packaging ◽  
Raw Materials ◽  
Surface Hydrophobicity ◽  
Antimicrobial Activities ◽  
Mechanical Resistance ◽  
Spent Coffee Grounds ◽  
Plastic Materials ◽  
Active Food Packaging ◽  
Coffee Grounds ◽  
By Products

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.

scholarly journals Development of Antibacterial Composite Films Based on Isotactic Polypropylene and Coated ZnO Particles for Active Food Packaging

Coatings ◽  
2016 ◽  
Vol 6 (1) ◽  
pp. 4 ◽  
Author(s):  
Clara Silvestre ◽  
Donatella Duraccio ◽  
Antonella Marra ◽  
Valentina Strongone ◽  
Sossio Cimmino
Keyword(s):  
Stearic Acid ◽  
Isotactic Polypropylene ◽  
Food Packaging ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Homogeneous Distribution ◽  
Surface Polarity ◽  
Active Food Packaging ◽  
Zno Particles ◽  
Twin Screw

This study was aimed at developing new films based on isotactic polypropylene (iPP) for food packaging applications using zinc oxide (ZnO) with submicron dimension particles obtained by spray pyrolysis. To improve compatibility with iPP, the ZnO particles were coated with stearic acid (ZnOc). Composites based on iPP with 2 wt % and 5 wt % of ZnOc were prepared in a twin-screw extruder and then filmed by a calender. The effect of ZnOc on the properties of iPP were assessed and compared with those obtained in previous study on iPP/ZnO and iPP/iPPgMA/ZnO. For all composites, a homogeneous distribution and dispersion of ZnOc was obtained indicating that the coating with stearic acid of the ZnO particles reduces the surface polarity mismatch between iPP and ZnO. The iPP/ZnOc composite films have relevant antibacterial properties with respect to E. coli, higher thermal stability and improved mechanical and impact properties than the pure polymer and the composites iPP/ZnO and iPP/iPPgMA/ZnO. This study demonstrated that iPP/ZnOc films are suitable materials for potential application in the active packaging field.

Antimicrobial and Antioxidant Active Food Packaging: Technological and Scientific Prospection

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.

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