Packaging Films
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Sensors ◽  
2022 ◽  
Vol 22 (2) ◽  
pp. 544
Andi Dirpan ◽  
Muspirah Djalal ◽  
Irma Kamaruddin

Combining intelligent and active packaging serves the dual purpose of detecting color changes in food that reflect changes in its quality and prolonging its shelf life. This study developed an intelligent and active packaging system made from the cellulose of Acetobacter xylinum and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging’s sensor and active packaging films were determined. The application of this system to fresh beef stored at room temperature (28 ± 2 °C) for 24 h was tested. The color of the bromothymol blue (BTB) solution (pH 2.75) in the indicator of the intelligent packaging system changed from orange to dark green to indicate that beef quality changed from fresh to rotten. The meat treated with the active packaging with 10% and 15% garlic extract decayed on the 16th h. In contrast, the meat treated with the active packaging without the garlic extracts rotted on the 12th h. The shift in the indicator’s color was linearly related to the total plate count (TPC), total volatile basic nitrogen (TVBN), and pH of the meat packaged using the active packaging system. Therefore, BTB solution (pH 2.75) can be used as an intelligent packaging indicator that will allow consumers to assess the quality of packaged meat easily. As an antimicrobial agent, the addition of 10–15% garlic extract to the active packaging films can help delay the spoilage of packaged beef.

Milad Hadidi ◽  
Shima Jafarzadeh ◽  
Mehrdad Forough ◽  
Farhad Garavand ◽  
Saeid Alizadeh ◽  

2022 ◽  
Vol 31 ◽  
pp. 100796
Youssra Ben Azaza ◽  
Marwa Hamdi ◽  
Christophe Charmette ◽  
Mourad Jridi ◽  
Suming Li ◽  

2021 ◽  
Vol 23 (1) ◽  
pp. 12
Wing-Fu Lai

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.

2022 ◽  
Vol 61 ◽  
pp. 102576
Vera Cebrián-Lloret ◽  
Mandy Metz ◽  
Antonio Martínez-Abad ◽  
Svein Halvor Knutsen ◽  
Simon Ballance ◽  

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1976
Adrián Rojas ◽  
Eliezer Velásquez ◽  
Cristian Patiño Vidal ◽  
Abel Guarda ◽  
María José Galotto ◽  

The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.

Ruchir Priyadarshi ◽  
Zohreh Riahi ◽  
Jong-Whan Rhim ◽  
Sanghee Han ◽  
Seok-Geun Lee

2021 ◽  
pp. 131810
Anand Babu Perumal ◽  
Lingxia Huang ◽  
Reshma B Nambiar ◽  
Yong He ◽  
Xiaoli Li ◽  

Mahmood Alizadeh Sani ◽  
Mohammad Maleki ◽  
Hadi Eghbaljoo-Gharehgheshlaghi ◽  
Arezou Khezerlou ◽  
Esmaeil Mohammadian ◽  

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