Review
Biochemistry & Molecular Biology
Thomas Correa Vianna, Carolina Oliveira Marinho, Luis Marangoni Junior, Salam Adnan Ibrahim, Ronierik Pioli Vieira
Summary: The article discusses the impact of adding essential oils to starch-based films, highlighting the key role of essential oils in manufacturing renewable active packaging with superior performances. It addresses the effects of essential oils addition on structure-property relationships and critically discusses applications and challenges to their widespread use.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Magdalena Ruskova, Alena Opalkova Siskova, Katarina Mosnackova, Custodia Gago, Adriana Guerreiro, Maria Buckova, Andrea Puskarova, Domenico Pangallo, Maria Dulce Antunes
Summary: This study focuses on encapsulating essential oils (lemongrass and oregano) into PLA and PHB packaging films and evaluating their antimicrobial and antioxidant properties for strawberry preservation and shelf-life extension. The results show that the tested active packaging film with essential oils can effectively maintain the quality and extend the shelf life of strawberries, with PLA/PHB/ATBC + 5% lemongrass essential oil performing slightly better than PLA/PHB/ATBC + 5% oregano essential oil.
Review
Food Science & Technology
Shubham Sharma, Lilly Mulrey, Megan Byrne, Amit K. Jaiswal, Swarna Jaiswal
Summary: Active packaging improves effectiveness of a packaging system by integrating additional components into packaging material or headspace. This article focuses on encapsulation of essential oils (EOs) in different types of nanocarriers, which can enhance efficiency and stability of active substances and achieve controlled and targeted release.
Article
Engineering, Environmental
Nurzia Mohamad, Mazween Mohamad Mazlan, Intan Syafinaz Mohamed Amin Tawakkal, Rosnita A. Talib, Lau Kia Kian, Mohammad Jawaid
Summary: This study utilized polybutylene succinate as the main polymeric material and different active agents to prepare active films via solvent casting method. The active films have the potential to be used in food packaging applications with inhibitory effects against Staphylococcus aureus.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Review
Chemistry, Applied
Shubham Sharma, Sandra Barkauskaite, Amit K. Jaiswal, Swarna Jaiswal
Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.
Article
Food Science & Technology
Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi
Summary: Food packaging is crucial for preserving food quality and addressing environmental concerns. New technologies using natural compounds offer potential for healthier, more sustainable packaging. Challenges include stability and sensitivity, but nano/microencapsulation improves these properties. Biodegradable materials are gaining attention as an alternative to conventional plastic packaging. Ultimately, combining encapsulated natural compounds with biodegradable packaging benefits food preservation, waste reduction, and freshness. This review discusses advances in biodegradable materials and nano/microencapsulated active agents in food packaging.
Article
Food Science & Technology
Vessa Kola, Isabel S. Carvalho
Summary: Petroleum-based polymers are harmful to the environment due to their non-biodegradability. Researchers have been working on developing ecological packaging materials from natural resources like polysaccharides and proteins. However, films and coatings made from natural biopolymers have inferior properties compared to synthetic polymers. Plant extracts have been found to alter the properties of biopolymers and can be used for biodegradable food packaging. They increase thickness, reduce transparency and water vapor permeability, and have negative effects on mechanical properties and biodegradation rate.
Article
Food Science & Technology
A. R. Mukurumbira, R. A. Shellie, R. Keast, E. A. Palombo, S. R. Jadhav
Summary: Contamination of food by microorganisms is a major challenge. Essential oils have antimicrobial properties but are unstable and have strong aromas. Encapsulation in active packaging can stabilize essential oils and improve their antimicrobial activity.
Article
Chemistry, Applied
Yeyen Laorenza, Nathdanai Harnkarnsujarit
Summary: Blown-film extrusion produced biodegradable PBAT/PLA blend films compounded with carvacrol, citral, and alpha-terpineol essential oils for food packaging. Interaction between PBAT/PLA and EOs affected microstructures and barrier properties, leading to improved seafood preservation qualities..setViewport(IPadLandscape)
Review
Polymer Science
Ana G. Azevedo, Carolina Barros, Sonia Miranda, Ana Vera Machado, Olga Castro, Bruno Silva, Margarida Saraiva, Ana Sanches Silva, Lorenzo Pastrana, Olga Sousa Carneiro, Miguel A. Cerqueira
Summary: Active food packaging is an important and challenging field for finding innovative and economically viable strategies that are compatible with conventional production processes. The direct incorporation of active agents in polymer films poses challenges due to their sensitivity to high temperatures and difficulties in dispersing them in high viscosity polymer matrices. This review provides an overview of methodologies and processes used in the production of active packaging and discusses different technologies and methods for incorporating active agents.
Article
Chemistry, Applied
Ruchir Priyadarshi, Hyun-Ji Kim, Jong-Whan Rhim
Summary: Sulfur nanoparticles embedded in calcium cross-linked alginate films improved the tensile and water vapor barrier properties, as well as increased UV barrier properties and hydrophobicity of the films. The nanocomposite film exhibited antimicrobial activity, with bacteriostatic effects against E. coli and highly bactericidal effects against L. monocytogenes.
FOOD HYDROCOLLOIDS
(2021)
Article
Pharmacology & Pharmacy
Ludmila Motelica, Denisa Ficai, Ovidiu Oprea, Anton Ficai, Roxana-Doina Trusca, Ecaterina Andronescu, Alina Maria Holban
Summary: This study demonstrated the feasibility of using alginate/ZnO/CEO films as antibacterial packaging to effectively preserve cheese and extend its shelf life, showing good antibacterial effects against various pathogens.
Review
Food Science & Technology
Ramon Ordonez, Lorena Atares, Amparo Chiralt
Summary: The development of new materials for food packaging applications to reduce the use of disposable plastics and their environmental impact is necessary. Biodegradable polymers are an alternative solution, and incorporating active compounds into the polymer matrix is an affordable strategy to enhance food preservation. Phenolic acids, plant metabolites with antioxidant and antimicrobial properties, have potential as active food packaging materials. This study summarizes recent research on phenolic acids/plant extracts and biodegradable polymers as active food packaging materials, discussing their properties, interactions, and factors affecting their antimicrobial efficiency.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Polymer Science
Patricia Pinheiro dos Santos Acosta, Juliana Machado Latorres, Vilasia Guimaraes Martins
Summary: This study aimed to prepare active and biodegradable methylcellulose films and assess their properties after incorporating cinnamon and litsea cubeba essential oils. The addition of essential oils modified the properties of the methylcellulose films, resulting in smooth and homogeneous surfaces. The film with cinnamon oil demonstrated higher antibacterial activity against Staphylococcus aureus and Escherichia coli, while the film with litsea cubeba oil showed higher antioxidant activity against ABTS radical. Both films biodegraded within 20 days in black sand and beach soil. The film with litsea cubeba oil as an antioxidant packaging and the film with cinnamon oil as an antibacterial packaging displayed the highest potential as active packaging.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Food Science & Technology
Thitiporn Kaewpetch, Apinya Pratummang, Sukanya Suwarak, Phanwipa Wongphan, Khwanchat Promhuad, Pattarin Leelaphiwat, Nattinee Bumbudsanpharoke, Jose M. Lorenzo, Nathdanai Harnkarnsujarit
Summary: This research focuses on enhancing the active function of biodegradable polyester blend films by incorporating Ylang-ylang essential oil (EO). The addition of EO improves the morphology, relaxation, and infrared absorption of the films, as well as modifies the crystal lattice. Moreover, the films containing EO effectively delay fungal growth and can be used as active packaging for aroma release, extending the shelf-life of products.
