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
Biochemistry & Molecular Biology
Tina Gulin-Sarfraz, Georgios N. Kalantzopoulos, John-Erik Haugen, Lars Axelsson, Hilde Raanaas Kolstad, Jawad Sarfraz
Summary: This study presents a mesoporous silica nanocarrier for loading natural active compounds, which can prolong release and protect compounds in real food packaging applications. By simulating drip-loss from food, the nanocarrier system is activated, resulting in antimicrobial effects.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Biochemistry & Molecular Biology
Adrian Rojas, Eliezer Velasquez, Cristian Patino Vidal, Abel Guarda, Maria Jose Galotto, Carol Lopez de Dicastillo
Summary: The addition of active agents into PLA significantly affects its optical properties, polymer chain reordering, thermal properties, functionality, and compostability. The dispersion degree and crystallinity changes of AAs from specific processing techniques also impact the mechanical and barrier performance of PLA. Furthermore, the release kinetics of AAs from PLA can be modified by the different physical properties of the films resulting from specific processing techniques.
Review
Polymer Science
Boon Peng Chang, Binh M. M. Trinh, Debela T. T. Tadele, Nandika Bandara, Tizazu H. H. Mekonnen
Summary: In recent decades, there has been significant progress in food packaging, which is essential for food safety and waste reduction. However, most traditional packaging materials are made of inexpensive synthetic plastics and have limited capabilities in providing physical containment and effective barrier properties. Sustainable active packaging offers a promising solution by extending food shelf-life and reducing environmental impact. This review critically evaluates the development of natural resource-derived antioxidant and antimicrobial agents for active food packaging applications and discusses their structure, properties, and attributes. The review also presents an outlook on the future of sustainable and active food packaging materials and highlights potential challenges in their development and implementation.
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
Biochemistry & Molecular Biology
Zheng-Jie Qian, Jie Zhang, Wen-Rong Xu, Yu-Cang Zhang
Summary: A biobased packaging film with long-lasting antimicrobial activity was developed using a blend of liquefied ball-milled shrimp shell chitin/polyvinyl alcohol and beta-cyclodextrin/cinnamaldehyde inclusion. The film showed improved sustained release of cinnamaldehyde and enhanced antimicrobial activity and food preservation performance. This film has potential applications in active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
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)
Review
Food Science & Technology
Parya Ezati, Ajahar Khan, Jong-Whan Rhim, Swarup Roy, Zahoor Ul Hassan
Summary: Active and intelligent packaging can improve shelf life and monitor food quality without affecting nutritional value. Saffron, with its antioxidative, anti-inflammatory, anticancer, and medicinal effects, has emerged as a promising functional material for active and intelligent food packaging. This review summarizes recent research on saffron-based active packaging films and discusses the prospect of saffron-based intelligent packaging as a freshness indicator for various foods.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Engineering, Environmental
Hetvi Tambawala, Sukanya Batra, Yogita Shirapure, Aarti P. More
Summary: The current global trends have led to changes in food consumption and packaging, driving the development of more environmentally friendly and sustainable food packaging systems. Curcumin, with its antimicrobial properties and pharmacological characteristics, has the potential to be used as a bioagent in the food packaging industry. This article aims to explore the applications of curcumin in eco-friendly and antimicrobial packaging systems, highlighting its importance.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Review
Plant Sciences
Narimane Segueni, Naima Boutaghane, Syeda Tasmia Asma, Nuri Tas, Ulas Acaroz, Damla Arslan-Acaroz, Syed Rizwan Ali Shah, Hoda A. A. Abdellatieff, Salah Akkal, Rocio Penalver, Gema Nieto
Summary: Propolis is a natural hive product collected by honeybees, which has been used in traditional and alternative medicine due to its antimicrobial and antioxidant properties. It contains flavonoids and phenolic acids, which are natural constituents of food, suggesting its potential use as a natural food preservative. This review focuses on the potential application of propolis in antimicrobial and antioxidant preservation of food, as well as its possible use as a safe, natural, and multifunctional material in food packaging. The influence of propolis and its extracts on the sensory properties of food is also discussed.
Review
Chemistry, Applied
Lingyun Kuai, Fei Liu, Bor-Sen Chiou, Roberto J. Avena-Bustillos, Tara H. McHugh, Fang Zhong
Summary: Active packaging is an innovative concept aimed at meeting market demands for safe, healthy, and high-quality food. One type of active packaging, the release packaging system, can regulate the release rate of active substances to extend the shelf life of foods by inhibiting microbial growth and oxidation. Research focuses on controlled-release antioxidant packaging, highlighting challenges and opportunities in technology, design, and commercial application.
FOOD HYDROCOLLOIDS
(2021)
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
Biochemistry & Molecular Biology
Tarsila Rodrigues Arruda, Patricia Campos Bernardes, Allan Robledo Fialho e Moraes, Clara Suprani Marques, Patricia Fontes Pinheiro, Taila Veloso de Oliveira, Sukarno Olavo Ferreira, Emiliane Andrade Araujo Naves, Nilda de Fatima Ferreira Soares
Summary: The functional properties of hop extract rich in beta-acids, as potassium-salts structures (KBA), were investigated for the development of sustainable active food packaging. The addition of KBA to polylactic acid (PLA)-based sheets affected their mechanical and thermal properties, as well as the surface hydrophobicity. The antimicrobial properties of the KBA-added sheets showed great potential against Staphylococcus aureus and Listeria monocytogenes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Yingjun Cui, Rongfei Zhang, Meng Cheng, Yanli Guo, Xiangyou Wang
Summary: The addition of thymol encapsulated in mesoporous nano-silica improved the properties of potato starch film. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) were used to evaluate the encapsulation rate of MCM-41. The effects of Thy-MCM-41 on the mechanical, physical, and antioxidant properties, and the sustained release behavior of the film were analyzed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
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)
