Active Packaging Applications for Food Yildirim, Selçuk; Röcker, Bettina; Pettersen, Marit Kvalvåg ...
Comprehensive reviews in food science and food safety,
January 2018, 2018-Jan, 2018-01-00, 20180101, Letnik:
17, Številka:
1
Journal Article
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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ...ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.
The ever-growing world population results in the ineluctable increase of food demand which translates in the augment of the global market of packaging materials. Hence, the concept of active ...packaging materializes as a technology to enhance the safety, quality and shelf-life of the packaged foods. Active packaging systems can contribute to the reduction of food waste by providing, apart from an inert barrier to external conditions, several functions associated with food preservation, namely absorbing/scavenging, releasing/emitting and removing properties, temperature, microbial and quality control.
The purpose of this review is to present a concise (but wide-ranging) appraisal on the latest advances in active agents for active food packaging. Emphasis is placed on active functions such as antimicrobial and antioxidant activity, oxygen and ethylene scavenging, and carbon dioxide emitting. An effort was made to highlight representative articles that prompted research on active agents towards viable market solutions.
Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality. The use of natural active agents is a flourishing field due to the general concern towards natural-based additives. Nevertheless, research is still in its early stages with a long way to go in the design of innovative and economical active packaging materials containing appropriate active agents. The interaction between packaging, environment and food is the key challenge for achieving commercial translation.
•Active agents improve shelf-life, safety and quality of packaged foods.•Antimicrobial agents and O2 scavengers are by far the most commercialized agents.•Antioxidant agents improve the stability of oxidation-sensitive foodstuffs.•Antimicrobial agents and CO2 emitters reduce the growth of microorganisms.•Ethylene scavengers delay the ripening and senescence of fruits and vegetables.
ABSTRACT Side streams from the agricultural and food industries are considered an interesting alternative source for the production of packaging materials due to their composition. However, their use ...often involves complex and energy‐intensive extraction of individual components. Therefore, this study investigated the application of entire potato peels, without prior extraction, to produce extruded films. Potato peels (PP) and biobased polybutylene succinate adipate (BioPBS) at 1:0, 3:2, 1:1 and 2:3 ratios were used to produce pellets and films in a two‐stage extrusion process. The influence of PP concentration, the addition of maleic anhydride and tartaric acid as compatibilizers and the addition of carnauba wax on the film properties were characterized in terms of morphological, mechanical, physicochemical and thermal properties. Films with a high PP content (50%–100%) showed weak mechanical properties. However, increasing the BioPBS content to PP/PBS 2:3 resulted in a significant increase in tensile strength and elongation at break to 6.20 MPa and 38.09%, respectively, and significantly reduced the water vapour permeability of the film to 5.5 × 10 −6 gm/m 2 d Pa. The use of 1% maleic anhydride had no significant effect on tensile strength (6.23 MPa), but further increased the elasticity to 65.48%, with no additional effect on barrier properties. The addition of 0.5% tartaric acid showed a similar elongation at break (56.23%) while significantly increasing the tensile strength to 6.56 MPa. The incorporation of 5% carnauba wax increased the surface hydrophobicity of the films from 69.5° to 99.7°, but at the expense of a decrease in mechanical properties.
Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a ...non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.
Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Alginat films containing CA showed higher antimicrobial activity in in vitro disc diffusion assays compared to CEO films. In food tests alginate films with CA fully inhibited the growth of L. innocua on ham during a storage at 7.5°C for 12 days.
In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene ...film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat. The antioxidant properties of the coatings were investigated by Vapour Phase-DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The CA coatings containing CL or EU showed 43–92% and 43–94% inhibition against DPPH free radicals through the vapour phase, respectively, whereas AC/S/CL and AC/S/EU coatings resulted in DPPH inhibition of 21–65% and 25–84%, respectively. AC/S/EU and CA/EU coatings on OPP containing from 0.32 ± 0.03 to 6.40 ± 0.14 g/m2 of EU were used to prepare packaging for fresh beef (Longissimus thoracis). After 14 days, the lipid oxidation in beef steaks kept in control and antioxidant packages was 3.33 and 1.00–1.22 mg of malondialdehyde per kilogram of meat, respectively. Moreover, red colour of beef in antioxidant packages was retained.
•Coatings containing clove essential oil and eugenol on polypropylene film were designed.•The antioxidant properties of coatings were investigated through the vapour phase.•Eugenol inhibited lipid oxidation in fresh beef and increased its display life.
ABSTRACT
Citrus juices are rich sources of antioxidants, including vitamin C, but are prone to oxidation during storage. We investigated the application of gallic acid (GA), an environmentally ...friendly reducing agent, as active packaging to mitigate this issue. Orange juice was packaged in airtight glass containers both with and without GA‐based oxygen scavenger (GA‐OS) label and stored at 20°C and 4°C. During the storage, we monitored oxygen levels in the headspace and dissolved oxygen concentration in the orange juice, vitamin C content and browning. In the presence of GA‐OS, oxygen levels in the headspace were reduced by half in under 1 h at 21°C and within 2 h at 4°C. Dissolved oxygen concentration decreased 50% after 8 h at 21°C and after 1.2 days at 4°C. In the absence of GA‐OS, vitamin C degraded completely within 30 days at 21°C and 45 days at 4°C. In contrast, GA‐OS nearly fully preserved vitamin C for 105 days at both temperatures. Browning, quantified by delta E, escalated in GA‐OS‐absent samples to 16.79 ± 0.16 at 21°C to 12.19 ± 0.10 at 4°C, whereas GA‐OS samples exhibited no significant browning. Our results underscore GA‐OS's efficacy in preserving the quality of liquid foodstuffs, exemplified by orange juice, suggesting its broad range applicability as active packaging.
Application of gallic acid–based oxygen scavenger (GA‐OS) to preserve the quality of orange juice was investigated. Orange juice was stored at 20°C and 4°C in airtight containers, with and without GA‐OS. GA‐OS removed all oxygen in the headspace preventing vitamin C degradation as well as browning in orange juice at both temperatures. In contrast, vitamin C in orange juice samples without GA‐OS was completely degraded, and the orange juice showed an increasing browning during the storage.
Essential oils have been used in diverse areas such as packaging, agriculture and cosmetics, for their antimicrobial and pesticide activity. The organic volatile compounds of the essential oils are ...involved in its activity. Controlling their release helps to prolong their functionality. In this study, a functionalized calcium carbonate porous coating was employed to control the release of thyme and rosemary oil in a confined space. The release rate was evaluated at 7 °C and 23 °C, gravimetrically. It was shown that the capillary effect of the porous coating slowed down the release of the volatiles into the headspace compared to the bulk essential oil. A linear drive force model was used to fit the obtained data from both essential oils. The model showed that rosemary reached the asymptotic mass loss equilibrium faster than thyme. This result can be explained by the diverse composition and concentration of monoterpenoids between the two essential oils. Temperature and degree of loading also played important roles in the desorption of the essential oils. It was observed that at high degrees of loading and temperatures the desorption of essential oils was higher. The above-described technology could be used for applications related to food preservation, pest control among others.
Modified calcium carbonates (MCC) are inorganic mineral-based particles with a large surface area, which is enlarged by their porous internal structure consisting of hydroxyapatite and calcium ...carbonate crystal structures. Such materials have high potential for use as carriers for active substances such as oxygen scavenging agents. Oxygen scavengers are applied to packaging to preserve the quality of oxygen-sensitive products. This study investigated the potential of MCC as a novel carrier system for unsaturated fatty acids (UFAs), with the intention of developing an oxygen scavenger. Linoleic acid (LA) and oleic acid (OA) were loaded on MCC powder, and the loaded MCC particles were characterized and studied for their oxygen scavenging activity. For both LA and OA, amounts of 20 wt% loading on MCC were found to provide optimal surface area/volume ratios. Spreading UFAs over large surface areas of 31.6 and 49 m2 g−1 MCC enabled oxygen exposure and action on a multitude of molecular sites, resulting in oxygen scavenging rates of 12.2 ± 0.6 and 1.7 ± 0.2 mL O2 d−1 g−1, and maximum oxygen absorption capacities of >195.6 ± 13.5 and >165.0 ± 2.0 mL g−1, respectively. Oxygen scavenging activity decreased with increasing humidity (37–100% RH) and increased with rising temperatures (5–30 °C). Overall, highly porous MCC was concluded to be a suitable UFA carrier for oxygen scavenging applications in food packaging.
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•A palladium based oxygen scavenger could remove the oxygen in the headspace (2 vol%).•Oil packed under normal atmosphere exceeds good quality thresholds after 1.5 months.•Oil packed ...under modified atmosphere exceeds good quality thresholds after 3 months.•An oxygen scavenger could maintain good quality of the oil over 6 months.
Oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent lipid oxidation in linseed oil. Linseed oil was packaged under normal (NA) or modified atmosphere with 2 vol% oxygen (MA) with or without the CSP and stored at 45 °C for 6 months in darkness. To evaluate the evolution of primary and secondary oxidation products, conjugated dienes/trienes, peroxide and para-anisidine values were measured. Additionally, volatile oxidation products in the headspace were analyzed. While a significantly higher level of oxidation products was measured in linseed oil stored under NA compared to MA without CSP, thresholds indicating good quality oil based on the peroxide value (15 milliequivalents O2/g oil) and the para-anisidine value (2 absorbance units/g oil) were exceeded under both packaging conditions. In packages with the CSP, however, removal of headspace oxygen kept oxidation parameters below these thresholds, indicating good quality oil over the whole storage period.
An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined with modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. ...Par-baked buns, toast bread and gluten-free bread inoculated with Aspergillus niger spores were packed in normal atmosphere (NA) and under MA (with 2 vol.-% of O2) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO2 and CSP. Use of CO2 in MA extended the MFSL by 8–10 days, 16–18 days and 3–4 days for par-baked buns, toast and gluten-free bread, respectively. Use of CSP with MA reduced the oxygen concentration in headspace from 2 vol.-% to < 0.01 vol.-% within 105–190 min with all bakery products. This led to a further increase in MFSL of bakery products by 3–9 days.
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•Palladium based oxygen scavenger removed oxygen in the headspace within 3 h.•Bakery products packed with normal atmosphere were mouldy after 1–2 days.•Mould free shelf life (MFSL) extension by at least 3–16 days by the use of CO2.•Additional MFSL extension of 3–9 days was achieved by use of O2 scavenger.
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