Packaging performs a number of functions in the containment, protection, shipment and selling of goods. This book recognizes that food packaging is a fast-growing area that impacts upon the important ...areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new systems for perishable food products. This book is intended for specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities.
Advances in research and development of bioplastic for food packaging Jariyasakoolroj, Piyawanee; Leelaphiwat, Pattarin; Harnkarnsujarit, Nathdanai
Journal of the science of food and agriculture,
November 2020, 2020-Nov, 2020-11-00, 20201101, Letnik:
100, Številka:
14
Journal Article
•Intelligent and active packaging (AP) is considered as novel food packaging methods.•In AP additives such as essential oils can be incorporated into packaging materials.•Essential oil increases the ...UV barrier property in food packaging.•Packaging and coating incorporated with essential oil increased surface hydrophobicity.•AP loaded with EOs can preserve foods by releasing antioxidant or antimicrobial agents.
Food packaging can be considered as a passive barrier that protects food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat. It also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Active packaging (AP) provides the opportunity for interaction between the external environment and food, resulting in extended shelf-life of food. Chemoactive packaging has an impact on the chemical composition of the food product. The application of natural additive such as essential oils in active packaging can be used in the forms of films and coatings. It has been observed that, AP helps to maintain temperature, moisture level and microbial and quality control of the food. This review article provides an overview of the active packaging incorporated with essential oils, concerns and challenges in industry, and the effect of essential oil on the packaging microstructure, antioxidant and antimicrobial properties.
The food industry has been under growing pressure to feed an exponentially increasing world population and challenged to meet rigorous food safety law and regulation. The plethora of media ...consumption has provoked consumer demand for safe, sustainable, organic, and wholesome products with "clean" labels. The application of active and intelligent packaging has been commercially adopted by food and pharmaceutical industries as a solution for the future for extending shelf life and simplifying production processes; facilitating complex distribution logistics; reducing, if not eliminating the need for preservatives in food formulations; enabling restricted food packaging applications; providing convenience, improving quality, variety and marketing features; as well as providing essential information to ensure consumer safety. This chapter reviews innovations of active and intelligent packaging which advance packaging technology through both scavenging and releasing systems for shelf life extension, and through diagnostic and identification systems for communicating quality, tracking and brand protection.
Essential oils (EOs) extracted from plants have been the focus of numerous researches due to their potential in the food and pharmaceutical industries and aromatherapy.
The effectiveness of EO may be ...observed in antimicrobial and antioxidant tests. Volatile compounds are present in EOs and are responsible by their biological activities, namely antimicrobial and antioxidant capacity. Several manuscripts and patents have emerged with applications of EOs and their constituents, and their incorporation into food packaging. These packages with EOs have shown efficiency against microorganisms and oxidants in vitro, in tests with food and/or food simulants evaluation tests. In line with this, chromatographic techniques can be used to identify the main volatile compounds present in EOs or to determine the compounds that migrated from packaging to food or food simulants. This review provides a concise and critical insight in the use of EOs with emphasis in food applications. The innovative food packaging applications are highlighted and future trends are discussed.
In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. Moreover, in spite of the potential of EOs, more studies should evaluate their safety and possible side effects before considering their use for food purposes.
•Discussed application of essential oils in food and food packaging.•Release of essential oils constituents from active package to food was explained.•Addressed future application of essential oils in food packaging.
Trends in the use of natural antioxidants in active food packaging: a review Sanches-Silva, Ana; Costa, Denise; Albuquerque, Tânia G ...
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment,
03/2014, Letnik:
31, Številka:
3
Journal Article, Conference Proceeding
Recenzirano
The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for ...antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers’ demands and industry trends are also addressed.
This review article critically presents a comprehensive overview of the current advances in the research and development of proteins derived bionanocomposites used in food packaging applications. The ...recent interest in protein-based biomaterials is due to sustainability, renewability, biodegradability and low carbon footprint. The inherent drawbacks of proteins-based materials for food packaging applications are their low mechanical strength, poor thermal, barrier and inferior physicochemical properties. The nanoreinforced bio-based polymers called bionanocomposites provide an opportunity to overcome these issues and have ability to supersede non-biodegradable food packaging plastics produced from petroleum resources. So far, most studied protein derived bionanocomposites suitable for food packaging are soy protein isolates (SPI) and gelatin proteins. Layered silicates are the most promising nanofillers used to increase strength, improve heat resistance and enhance barrier properties of proteins derived materials while montmorillonites (MMT) is the most commonly used silicate nanofiller. This review emphases on the processing strategies used for proteins-based biomaterials, their mechanical and moisture barrier properties for food packaging applications. Different proteins and nanofillers that have been studied to date in proteins derived food packaging applications are also discussed in detail.
Synthetic chemical preservatives in food can be harmful to human health. These problems have increasingly attracted concern and interest from researchers, which has led to the study and application ...of non-toxic essential oils with preservative ability in food products and food packaging. A great challenge in this sense is their facile degradation during processing of the food and manufacturing processes during food packing.
Encapsulation is an interesting technique to improve the physical-chemical and microbiological stability of these essential oils, as well as to achieve controlled release. This review provides a detailed overview of encapsulation in the food industry, focusing on the application of procedures to encapsulate antimicrobial essential oils.
This review focuses on recent studies related to nanotechnology and the nano and microencapsulation of essential oils. This study provides valuable insight that may be useful for identifying trends in the commercialization of nanotechnological products or for identifying new research areas. The results published to date confirm that the encapsulation promotes the protection of active compounds, enabling industrial applications of active packaging.
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•Essential oils (EO) have great potential as antimicrobial agents in food packaging.•Encapsulated essential oils have significant improvement on antimicrobial activity.•Encapsulation increases the chemical and thermal stability of the active compounds.•Nanocapsules of EO applied in packaging present as effective antimicrobials.
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