Edible and active films and coatings as carriers of natural antioxidants for lipid food
TL;DR: In this article, the authors present and update all information about the incorporation of natural antioxidants in edible and active films and coatings, and their effect on the barrier, mechanical and antioxidant properties of the various films (chitosan, cellulose derivatives gelatin etc.) are discussed.
Abstract: Background Lipid oxidation is one of the main causes of food spoilage. It can be delayed by the addition of antioxidants to food or by using vacuum or modified atmosphere packaging. A recent approach is the application of antioxidants in active packaging. Scope and approach The scope of this review is to present and update all information about the incorporation of natural antioxidants in edible and active films and coatings. Natural antioxidants can replace chemical additives and are preferably accepted by the consumers. Their effect on the barrier, mechanical and antioxidant properties of the various films (chitosan, cellulose derivatives gelatin etc.) are discussed. The ability to delay food oxidation is examined in relation to the active components. Key findings and conclusions Water or ethanol extracts from several herbs (rosemary, oregano, tea), berries, or plant by-products increased the total phenolic content and the antiradical activity of the films and proved efficient in delaying the oxidation of fish and meat products. Also, a protective activity was observed from the essential oils that were rich in carvacrol or thymol. The barrier properties of the films were positively affected, due to interactions between the active groups of the additive (e.g. polyphenols) and the film matrix. On the contrary, hydrophilic additives increased water vapor and oxygen permeability. The mechanical properties were in most cases adversely affected. Results are promising and further research on the release of antioxidant compound into food, the effect on sensorial properties, and application to other lipid foods may encourage practical application.
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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
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: An overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods is provided.
Abstract: The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed.; Results: Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds.; Conclusion: These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
247 citations
TL;DR: In this paper, a review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish.
Abstract: Background Meat, fish and derived products are perishable food items with quick deterioration under improper storage. Edible films and/or coatings present an interesting approach to preserve and package these foods. These are composed of biopolymers generated from food industry wastes or underutilized sources of proteins, lipids, or polysaccharides that are biodegradable, edible and can act as carriers with active agents from natural sources. Scope and approach The protective effect of active films and coatings in meat, fish and derived products against quality decay during storage is described. This review reinforces the benefits of active films and coatings incorporated with natural extracts, essential oils, natural polymers, protein hydrolysates, enzymes, and nanocomponents (materials and emulsions) to extend the shelf life of both fresh and processed meat and fish. Key findings and conclusions Edible films and coatings with active components are suitable for the preservation of fish, meat and derived products. These packaging approaches enhance the storage period of these products by preventing moisture loss and purge accumulation; delaying microbial spoilage and restricting the growth of pathogenic microorganisms; slowing lipid, protein, and pigment oxidation; and prolonging the period that products are sensory acceptable. Moreover, active agents can also improve the sensory and quality characteristics of packaged products. The main concerns among consumers are awareness and safety whereas cost and large-scale preparation are the main concerns for professionals in the food industry. It can be concluded that edible films and coatings have promising future in preservation and packaging of meat, fish and derived products.
215 citations
TL;DR: This study reviews different methods of film formation and edible coating depositions to help researchers and industries to select an efficient and cost-effective method for the development of edible film/coating for specific application.
192 citations
References
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TL;DR: In this paper, an active film from chitosan incorporated with aqueous green tea extract (GTE) was developed and the effects of GTE concentrations including 2, 5, 10 and 20% of green tea in the film-forming solution on the film properties were determined by measuring physical properties, total polyphenolic content and antioxidant activity of the active films.
838 citations
24 Aug 2011
TL;DR: Baldwin and Hagenmaier as mentioned in this paper discussed the properties of protein-based films and coatings, including the gas exchange properties of proteins and polysaccharide coatings.
Abstract: Introduction Elizabeth Baldwin and Robert Hagenmaier Protein-based films and coatings Maria B. Perez-Gago Edible coatings from lipids, waxes, and resins David J. Hall Polysaccharide coatings Robert Soliva-Fortuny, Maria Alejandra Rojas-Grau, and Olga Martin-Belloso Gas-exchange properties of edible films and coatings Robert D. Hagenmaier Role of edible film and coating additives Roberto de Jesus Avena-Bustillos and Tara H. McHugh Coatings for fresh fruits and vegetables Jinhe Bai and Anne Plotto Coatings for minimally processed fruits and vegetables Sharon Dea, Christian Ghidelli, Maria B. Perez-Gago, and Anne Plotto Applications of edible films and coatings to processed foods Tara H. McHugh and Roberto de Jesus Avena-Bustillos Application of commercial coatings Yanyun Zhao Encapsulation of flavors, nutraceuticals, and antibacterials Stephane Desobry and Frederic Debeaufort Overview of pharmaceutical coatings Anthony Palmieri Regulatory aspects of coatings Guiwen A. Cheng and Elizabeth A. Baldwin
731 citations
TL;DR: This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.
Abstract: Essential oils are concentrated liquids of complex mixtures of volatile compounds and can be extracted from several plant organs. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties. In addition, some essential oils have been used as medicine. Furthermore, the uses of essential oils have received increasing attention as the natural additives for the shelf-life extension of food products, due to the risk in using synthetic preservatives. Essential oils can be incorporated into packaging, in which they can provide multifunctions termed "active or smart packaging." Those essential oils are able to modify the matrix of packaging materials, thereby rendering the improved properties. This review covers up-to-date literatures on essential oils including sources, chemical composition, extraction methods, bioactivities, and their applications, particularly with the emphasis on preservation and the shelf-life extension of food products.
539 citations
TL;DR: In this paper, a modified atmosphere packaging system for minimally processed foods is proposed, for which the available packaging film materials are tailored to the specific demands of the food products, and a novelty in the project is the development of biodegradable packaging materials that can replace conventional synthetic materials.
Abstract: The improvement of the safety and quality of minimally processed foods is of major interest to both the consumer and the food industry and is the topic of an EU-sponsored research project with nine international partners. The project optimizes existing techniques and in addition develops novel technologies to ensure high quality and safe food products. Among the systems studied is Modified Atmosphere Packaging, for which the available packaging film materials are tailored to the specific demands of the food products. A novelty in the project is the development of biodegradable packaging materials that can replace conventional synthetic materials. Additionally, edible coatings that are applied directly on the food surface are designed which create a modified atmosphere. The edible coatings can be furnished with active compounds such as antimicrobials or antioxidants to obtain additional desired effects. Such packagings and coatings may protect very powerfully against microbial spoilage and loss of intrinsic product quality, resulting in a prolonged shelf-life. An overview of the development and application of edible films and coatings is given here, comprising recent results from the EU project with regard to the barrier properties of edible films and the inclusion of active compounds.
497 citations
TL;DR: Pectin is one of the main components of the plant cell wall chemically constituted by poly α 1−4-galacturonic acids as mentioned in this paper and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream.
466 citations