Advances in antioxidant active food packaging
TL;DR: A review of the latest advances in antioxidant active food packaging, with special emphasis on antioxidant release systems, can be found in this paper, where various methods for incorporating antioxidant compounds in the package, the issues to be considered in packaging design, and various methods employed to evaluate the antioxidant effectiveness of active antioxidant materials are reviewed.
Abstract: Lipid oxidation is, together with microbial growth, the main cause of spoilage of a great variety of foods, such as nuts, fish, meats, whole milk powders, sauces and oils. It causes a loss of both sensorial and nutritional quality of foods and may even lead to the formation of toxic aldehydes. Some strategies that are commonly used to limit the extent of lipid oxidation of packaged foods are direct addition of antioxidants or packaging under modified atmospheres in which oxygen presence is limited. A novel alternative to these methods is antioxidant active packaging, whose main advantage is that it can provide sustained release of antioxidants during storage. This article reviews the latest advances in antioxidant active food packaging, with special emphasis on antioxidant release systems. The various methods for incorporating antioxidant compounds in the package, the issues to be considered in packaging design, and the various methods employed to date to evaluate the antioxidant effectiveness of active antioxidant materials are reviewed.
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TL;DR: In this article, a review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains, and the global patents and future research trends are also discussed.
Abstract: Background Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on packaging materials and technologies. Scope and approach To achieve longer shelf life, active packaging and intelligent packaging have been developed to change the conditions of the package, impart information, monitor the product supply chain, and provide anti-counterfeit functionality. This will effectively enhance food safety and quality and consequently increase the product value, convenience, and consumer satisfactions. This review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains. The global patents and future research trends are also discussed. Key findings and conclusions Active and intelligent packaging offer great opportunities for enhancing meat safety, quality, and convenience, and consequently decrease the number of retailer and consumer complaints. Some important factors such as legislation concerns (e.g. migration of active substances from packaging materials, labelling), economics and consumers' preferences should be considered to successfully implement antimicrobial and intelligent packaging solutions in the meat industry.
377 citations
TL;DR: Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology.
Abstract: Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for "healthy" and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent packaging technologies provide numerous innovative solutions for prolonging shelf-life and improving the quality and safety of food products. There are also new approaches to improving the passive characteristics of food packaging, such as mechanical strength, barrier performance, and thermal stability. The development of sustainable or green packaging has the potential to reduce the environmental impacts of food packaging through the use of edible or biodegradable materials, plant extracts, and nanomaterials. Active, intelligent, and green packaging technologies can work synergistically to yield a multipurpose food-packaging system with no negative interactions between components, and this aim can be seen as the ultimate future goal for food packaging technology. This article reviews the principles of food packaging and recent developments in different types of food packaging technologies. Global patents and future research trends are also discussed.
365 citations
Cites background or methods from "Advances in antioxidant active food..."
...Some previous articles have extensively reviewed the uses and applications of oxygen scavenging packaging (Brody et al., 2008; Gómez-Estaca et al., 2014; Suppakul et al., 2003)....
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...Antioxidant packaging material is produced by intimately mixing the antioxidant agents (or the active substance that produce the antioxidant agents) with the packaging material through the following procedures: (1) dissolving both into a suitable solvent prior to the application of the solution to a substrate via coating technologies, (2) melting the polymer and slotting and mixing the agent into the melted polymer by using extrusion technologies, or (3) immobilizing the antioxidant agents on the surface of the film (Ahmed et al., 2017; Gómez-Estaca et al., 2014)....
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...Some previous articles have extensively reviewed the uses and applications of oxygen scavenging packaging (Brody et al., 2008; Gómez-Estaca et al., 2014; Suppakul et al., 2003)....
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...…polymer matrix) or within the product containers to exert their mode of action by reducing the presence of reactive oxygen species inside the headspace and/or by releasing antioxidant compounds into the food product or the headspace surrounding it (Ahmed et al., 2017; Gómez-Estaca et al., 2014)....
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...Oxygen scavengers containing antioxidant agents that are separate from the food product are added to a conventional “passive” package, which can be used to packaging systems in different forms (labels, pads, or sachets) (Gómez-Estaca et al., 2014)....
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TL;DR: The use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry are given.
284 citations
Cites background from "Advances in antioxidant active food..."
...…surrounding the food or ii) scavengers that absorb undesirable compounds (oxygen, food-derived chemicals, radical oxidative species, etc.) from the food or the environment (Ahmed et al., 2017; Gómez-Estaca, López-de-Dicastillo, Hernández-Muñoz, Catalá, & Gavara, 2014; Wyrwa, & Barska, 2017)....
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TL;DR: Active packaging is a thriving field given its duality as barrier to external detrimental factors and active role in food preservation and quality as mentioned in this paper, however, 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.
Abstract: Background 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. Scope and approach 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. Key findings and conclusions 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.
267 citations
TL;DR: The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased.
258 citations
References
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TL;DR: This analysis suggests that the total phenols assay by FCR be used to quantify an antioxidant's reducing capacity and the ORAC assay to quantify peroxyl radical scavenging capacity, to comprehensively study different aspects of antioxidants.
Abstract: This review summarizes the multifaceted aspects of antioxidants and the basic kinetic models of inhibited autoxidation and analyzes the chemical principles of antioxidant capacity assays. Depending upon the reactions involved, these assays can roughly be classified into two types: assays based on hydrogen atom transfer (HAT) reactions and assays based on electron transfer (ET). The majority of HAT-based assays apply a competitive reaction scheme, in which antioxidant and substrate compete for thermally generated peroxyl radicals through the decomposition of azo compounds. These assays include inhibition of induced low-density lipoprotein autoxidation, oxygen radical absorbance capacity (ORAC), total radical trapping antioxidant parameter (TRAP), and crocin bleaching assays. ET-based assays measure the capacity of an antioxidant in the reduction of an oxidant, which changes color when reduced. The degree of color change is correlated with the sample's antioxidant concentrations. ET-based assays include th...
5,354 citations
TL;DR: Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method.
Abstract: Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method. This overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. From evaluation of data presented at the First International Congress on Antioxidant Methods in 2004 and in the literature, as well as consideration of potential end uses of antioxidants, it is proposed that procedures and applications for three assays be considered for standardization: the oxygen radical absorbance capacity (ORAC) assay, the Folin-Ciocalteu method, and possibly the Trolox equivalent antioxidant capacity (TEAC) assay. ORAC represent a hydrogen atom transfer (HAT) reaction mechanism, which is most relevant to human biology. The Folin-Ciocalteu method is an electron transfer (ET) based assay and gives reducing capacity, which has normally been expressed as phenolic contents. The TEAC assay represents a second ET-based method. Other assays may need to be considered in the future as more is learned about some of the other radical sources and their importance to human biology.
4,580 citations
TL;DR: The improved ORAC(FL) assay provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxyl radical and demonstrates that fluorescein (FL) is superior to B-phycoerythrin.
Abstract: An improved method of oxygen radical absorbance capacity (ORAC) assay has been developed and validated using fluorescein (3‘,6‘-dihydroxyspiro[isobenzofuran-1[3H],9‘[9H]-xanthen]-3-one) as the fluorescent probe. Our results demonstrate that fluorescein (FL) is superior to B-phycoerythrin. The oxidized FL products induced by peroxyl radical were identified by LC/MS, and the reaction mechanism was determined to follow a classic hydrogen atom transfer mechanism. In addition, methodological and mechanistic comparison of ORACFL with other widely used methods was discussed. It is concluded that, unlike other popular methods, the improved ORACFL assay provides a direct measure of hydrophilic chain-breaking antioxidant capacity against peroxyl radical. Keywords: Fluorescein; ORAC; TEAC; FRAP; chain-breaking antioxidant; free radical; hydrogen atom transfer; single electron transfer
2,565 citations
TL;DR: The antioxidant (AO) activity of polyphenols (PPs) was determined for the first time using a modified FRAP (ferric reducing/antioxidant power) assay and polyphenol's AO efficiency seemed to depend on the extent of hydroxylation and conjugation.
Abstract: Most nonenzymatic antioxidant activity (scavenging of free radicals, inhibition of lipid peroxidation, etc.) is mediated by redox reactions. The antioxidant (AO) activity of polyphenols (PPs), as f...
1,783 citations
TL;DR: A relatively simple but sensitive and reliable method of quantitating the oxygen-radical absorbing capacity (ORAC) of antioxidants in serum using a few microliter is described, which solves many problems associated with kinetics or lag-time measurements.
1,528 citations