scholarly journals Essential Oils and Their Application on Active Packaging Systems: A Review

Resources ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 7
Author(s):  
Maria Carpena ◽  
Bernabe Nuñez-Estevez ◽  
Anton Soria-Lopez ◽  
Paula Garcia-Oliveira ◽  
Miguel A. Prieto
Keyword(s):  
Essential Oils ◽  
Food Industry ◽  
Current Trend ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Active Packaging ◽  
Sustainable Food ◽  
Lipophilic Compounds ◽  
Packaging Industry ◽  
By Products

The food industry is continuously evolving through the application of innovative tools and ingredients towards more effective, safe, natural and ecofriendly solutions to satisfy the demands of the costumers. In this context, natural sources (i.e., leaves, seeds, peels or unused pulp) can entail a valuable source of compounds, such as essential oils (EOs), with recognized antioxidant and antimicrobial properties that can be used as natural additives in packaging applications. The current trend is the incorporation of EOs into diverse kinds of biodegradable materials, such as edible films, thus developing active packaging systems with improved preservation properties that can offer benefits to both the food and packaging industry by reducing food waste and improving the management of packaging waste. EOs may be added into the packaging material as free or encapsulated molecules, where, especially this last option, has been revealed as very promising. The addition of these lipophilic compounds provides to the end-product various bioactivities of interest, which can eventually extend the shelf-life of the product by preventing food spoilage. Pairing biodegradable packaging with EOs extracted from natural agro-industrial by-products can lead to a more sustainable food industry. Recent knowledge and advances on this issue will be reviewed in the present work.

A Patent Data Analysis in Nanotechnology Applied to Essential Oils

2021 ◽  
Vol 15 ◽  
Author(s):  
Tainara Santos Oliveira ◽  
Vanessa de Lima Silva ◽  
Larissa Santos Assunção ◽  
Tayane de Jesus Freitas ◽  
Bruna Aparecida Souza Machado ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Systems ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Tween 80 ◽  
Wall Material ◽  
Sustainable Food ◽  
Natural Substances ◽  
Patent Documents ◽  
Industry Area

Background: Essential oils (EOs) are natural substances that serve as sources of bioactive compounds with antioxidant and antimicrobial properties. Objective: This prospecting aimed to understand intellectual property related to patent documents on EOs and nanotechnology. Methods and Results: The nanotechnology growth curve applied to EOs demonstrated that the period from 2015 to 2017 was the most prominent, with a peak in 2016. China is the dominant country, mainly through research developed in the academic area. The food industry area had the highest number of patents filed, highlighting the preservation line. Ginger essential oil, chitosan and Tween 80 were preferentially used as a core, wall material and an emulsifier, respectively. In the market, the use of EOs is more associated with the pharmaceutical/cosmetics industry. In addition, the food industry market is betting more on products based on hemp oil nanocapsules. Conclusion: EO nanotechnology is promising for the development of sustainable food systems. However, this nanotechnology in Brazil has not yet advanced enough in the food industry, although there are government incentives that may change this paradigm in the future. The profile of the patent documents and the products in the market differ between the application and the types of oils. In addition, there is a gap between the volume of patent documents investigated and the transfer of technology to the commercial sector, but this constitution could be better explored, given the properties of EOs.

scholarly journals Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1044 ◽  
Author(s):  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Point Of View ◽  
General Point ◽  
Sustainable Food ◽  
Meat Content ◽  
High Quality Protein ◽  
Interesting Approach ◽  
Low Efficiency ◽  
By Products

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

2020 ◽  
Author(s):  
Emine Arman Kandirmaz ◽  
◽  
Omer Bunyamin Zelzele ◽  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Biological Activities ◽  
Uv Spectroscopy ◽  
Antimicrobial Properties ◽  
Active Packaging ◽  
E Coli ◽  
Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

scholarly journals Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2088
Author(s):  
Kalpani Y. Perera ◽  
Shubham Sharma ◽  
Dileswar Pradhan ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Film Formation ◽  
Edible Films ◽  
Active Packaging ◽  
Intelligent Packaging ◽  
Sustainable Food ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

Underutilized Fish Meat as a Source of Edible Films and Coatings for the Muscle Food Industry

1998 ◽  
Vol 27 (1) ◽  
pp. 57-59 ◽  
Author(s):  
V. Venugopal
Keyword(s):  
Food Industry ◽  
Edible Films ◽  
Packaging Materials ◽  
Biodegradable Films ◽  
Food Grade ◽  
Fish Meat ◽  
Film Forming ◽  
Protective Films ◽  
Packaging Industry ◽  
Underutilized Fish

Amajor problem now facing the rapidly expanding packaging industry is the accumulation of non-biodegradable wastes in the form of synthetic packaging materials, and the associated environmental pollution. While efforts such as banning polythene bags or converting wastes into manure are being contemplated in several countries, including India, attention is also being paid to replacing synthetic packaging, as far as possible, with biodegradable and hence environmentally friendly packaging materials. The prospects for biodegradable films are particularly bright in the food industry, which has started to realize that food-grade macromolecules possessing film-forming properties could be used for the development of edible protective films and coatings.

scholarly journals Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020 ◽  
Vol 7 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Nasim Khorshidian ◽  
Hedayat Hosseini
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Cell Permeability ◽  
Bioactive Components ◽  
Plant Essential Oils ◽  
Poultry Products ◽  
Safe Food

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

scholarly journals Applicability of Agro-Industrial By-Products in Intelligent Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 550 ◽  
Author(s):  
Silvia Amalia Nemes ◽  
Katalin Szabo ◽  
Dan Cristian Vodnar
Keyword(s):  
Radio Frequency Identification ◽  
Food Industry ◽  
Food Packaging ◽  
Consumer Preferences ◽  
Antimicrobial Properties ◽  
Technological Advancement ◽  
Market Place ◽  
Intelligent Packaging ◽  
Industrial Processing ◽  
By Products

Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).

Mechanical, Barrier, and Antimicrobial Properties of Apple Puree Edible Films Containing Plant Essential Oils

2006 ◽  
Vol 54 (24) ◽  
pp. 9262-9267 ◽  
Author(s):  
Maria A. Rojas-Graü ◽  
Roberto J. Avena-Bustillos ◽  
Mendel Friedman ◽  
Philip R. Henika ◽  
Olga Martín-Belloso ◽  
...  
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Plant Essential Oils ◽  
Apple Puree ◽  
Mechanical Barrier ◽  
Apple Purée

Study of the Encapsulations of the Eugenol in β-Cyclodextrin in Low Concentrations Conditions

2017 ◽  
Vol 899 ◽  
pp. 54-59 ◽  
Author(s):  
Raquel Piletti ◽  
A.M. Bugiereck ◽  
A. Pereira ◽  
J.M.M. Mello ◽  
F. Dalcanton ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Controlled Release ◽  
Environmental Factors ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Thermal Processing ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Thermal And Oxidative Stability ◽  
Low Concentrations

Essential oils, their antimicrobial properties due to arouse interest in the food industry for use as antimicrobial additives. However, due to their low thermal and oxidative stability its application is limited. Among the essential oils, eugenol is a compound already used studied due to their numerous properties. To minimize the degradative effects resulting from environmental factors or thermal processing, one possibility is the formation of inclusion complexes with β-CD in order to increase their thermal stability and provide controlled release. The objective of this study was to obtain and characterize β-CD-eugenol microcapsules obtained in solutions containing low concentrations of Eugenol compound. The result showed the formation of the microcapsules but with low antibacterial actions due the low concentration of Eugenol in the complexes. The encapsulations constant (Kc) determined is 27.62 M-1 and the FTIR spectra indicated the microencapsulation.

scholarly journals Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Vita Lele ◽  
Ema Monstaviciute ◽  
Ieva Varinauskaite ◽  
Gabriele Peckaityte ◽  
Laura Paskeviciute ◽  
...  
Keyword(s):  
Proteus Mirabilis ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Antimicrobial Properties ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Cydonia Oblonga ◽  
Hippophaë Rhamnoides ◽  
Inhibition Zones ◽  
By Products

Sustainable and environmentally friendly approaches to the production of health foods have become very popular. The concept of this study was to develop chewing candy (CC)—nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two texture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively. Agar and/or gelatin selection has a significant influence on CC texture (p=0.0001), and interactions of agar and/or gelatin selection × juice or juice by-products and sea buckthorn or quince × juice or juice by-products were also significant (p=0.0001). The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

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