Biodegradable Antimicrobial Food Packaging: Trends and Perspectives
Ludmila Motelica,Denisa Ficai,Anton Ficai,Ovidiu Oprea,Durmus Alpaslan Kaya,Ecaterina Andronescu +5 more
TLDR
This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.Abstract:
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic pollution generated by humankind as most new polymers used for packaging are from renewable sources and are biodegradable. Polysaccharides (like chitosan, cellulose and derivatives, starch etc.), lipids and proteins (from vegetal or animal origin), and some other specific biopolymers (like polylactic acid or polyvinyl alcohol) have been used as single component or in blends to obtain antimicrobial packaging materials. Where the package’s antimicrobial and antioxidant activities need a larger spectrum or a boost, certain active substances are embedded, encapsulated, coated, grafted into or onto the polymeric film. This review tries to cover the latest updates on the antimicrobial packaging, edible or not, using as support traditional and new polymers, with emphasis on natural compounds.read more
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Antibacterial and antiviral functional materials: Chemistry and Biological Activity toward Tackling COVID-19-like Pandemics
Bhuvaneshwari Balasubramaniam,Prateek,Sudhir Ranjan,Mohit Saraf,Prasenjit Kar,Surya Pratap Singh,Vijay Kumar Thakur,Anand Singh,Raju Kumar Gupta +8 more
TL;DR: In this paper, the authors have surveyed antibacterial and antiviral materials of various classes such as small-molecule organics, synthetic and biodegradable polymers, silver, TiO2, and copper-derived chemicals.
Journal ArticleDOI
Chitosan for food packaging: Recent advances in active and intelligent films
TL;DR: In this article , the effect of the addition of active compounds on the mechanical, barrier and functional properties of chitosan-based films has been assessed, as well as the potential application of these active and intelligent composite films have been revised.
Journal ArticleDOI
Chitosan for food packaging: Recent advances in active and intelligent films
TL;DR: In this paper, the effect of the addition of active compounds on the mechanical, barrier and functional properties of chitosan-based films has been assessed, as well as the potential application of these active and intelligent composite films have been revised.
Journal ArticleDOI
Metal-based nanoparticles, sensors, and their multifaceted application in food packaging.
TL;DR: In this article, the authors highlight the use of green mode-based synthesized nanoparticles (NPs) for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items.
Journal ArticleDOI
Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review
Anna Kocira,Katarzyna Kozłowicz,Katarzyna Panasiewicz,Mariola Staniak,Ewa Szpunar-Krok,Paulina Hortyńska +5 more
TL;DR: In this paper, the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits.
References
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