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Active Packaging Applications for Food
Comprehensive Reviews in Food Science and Food Safety
Abstract
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.
... Active packaging systems have been a strategy to minimize waste of fresh meat foods, acting to absorb exudate and inhibit microbial growth, protein oxidation and lipid oxidation, extending the food shelf-life 3,4 . Thus, technologies involving moisture control, such as desiccants and absorbents, are often used in packaging of fresh meats, fruits and vegetables to reduce water activity, while antimicrobial substances incorporated into packaging inhibit or eliminate spoilage and pathogenic microorganisms 5 . A variety of materials have been considered for use in absorbent pads, such as wood fluff pulp, super-absorbent polymers, nanofibers, super-absorbent aerogels, zeolites, silica gel, etc [6][7][8] . ...
... The great advantage of using antimicrobial agents in active packaging is that it allows for a reduction in the preservative content in food, a measure that satisfies a specific market niche which seeks minimally processed foods with minimal levels of additives in their composition 20 . In the context of active packaging production, among the recent alternatives for preserving fresh food, nanoparticles of metals and metal oxides supported on a silica gel matrix stand out, which can be used in absorbent pads, thus managing to associate antimicrobial activity with high moisture adsorption capacity 5 . The antimicrobial effect of these metallic nanoparticles may be linked with the generation of hydrogen peroxide 21 , resulting either in damage to the cell membrane and DNA 16 , or in the interaction with enzymes from thiol groups 17 . ...
... Initially, approximately 5 mL of silicate was added to a previously tared 125 mL Erlenmeyer flask and the mass of silicate (m S1 ) was determined. The sample volume was then adjusted to a final volume of 50 mL with distilled water and the solution was titrated until pH 7.00 with a standard solution of 0. 5 (1) ...
Silica gel was synthesized from rice husk silicate, a sustainable feedstock, and functionalized with Ag, Cu, and ZnO nanoparticles to evaluate the liquid absorption capacity of these nanocomposites and their potential use in active packaging. From a two-level full factorial experiment, where pH, silicate modulus and SiO2 concentration were tested, silicas with varied surface areas (250-750 m2/g) and pore volume (0.4-1.0 cm3/g) were obtained. The silica with the highest porosity (1.0 cm3/g) was synthesized from a solution containing silicate with a modulus of 2.0 and a SiO2 concentration of 20 g/L, by acidification to pH 6. The product obtained showed the highest absorption of water and simulated body fluid (190%) and was chosen as the matrix for functionalization with nanoparticles produced from chemical reduction (Cu, Ag) and precipitation (ZnO) methods. The incorporation of ZnO nanoparticles into the silica matrix had an additional contribution to liquid absorption, at a rate of 0.04%/ppm.
... It should also inhibit the growth of harmful bacteria, odorcausing fungi and other microorganisms that cause foodborne diseases to maintain food quality over a long period. [5][6][7] Foodborne diseases and bacterial contamination are signicant concerns for the food industry. Many physical and chemical processing methods have been used to control these bacterial contaminations. ...
... The glass vials were retrieved from the oven and weighed to obtain the nal mass (W f ). The transmission rate of the water vapours through the control and active lms was then calculated using eqn (5). ...
Active biodegradable films are in great demand as green packaging materials for extending the shelf life of food. In this study, methylcellulose (MC)/chitosan (CS) active films (AMC) were fabricated by incorporating different weight percentages of l-arginine. The fabricated active films were investigated for their physicochemical, mechanical and functional properties. FTIR, SEM and XRD results confirmed the intermolecular hydrogen bonding interaction and compatibility of l-arginine with the MC/CS film matrix, improving the mechanical properties, UV light blocking ability, water vapor barrier and oxygen barrier properties of the AMC active films. The inclusion of l-arginine improved the antimicrobial, antioxidant and packaging efficiency of the films. Compared with the l-arginine-free MC/CS film (control), the AMC active film containing 7.5% of l-arginine exhibited strong DPPH radical scavenging activity (72.28% ± 0.28) and displayed potent antimicrobial activity against E. coli, S. aureus, B. subtilis and C. albicans. Grapes packed with the AMC active film containing 7.5% l-arginine showed a limited weight loss percentage of 13.35% ± 1.07 and a restricted browning degree of 0.87 ± 0.01 over 17 days of storage. These findings suggest that the fabricated active films meet the essential prerequisites of green food packaging materials.
... This provides consumers with the flexibility to bake their products on demand and results in a reduction in economic losses, as well as food waste, within the bakery industry (Debonne et al., 2020;Khoshakhlagh et al., 2014). However, the high water activity (a w ) of partially baked bread promotes microbial spoilage, and therefore extending its microbiological shelflife requires the combination of modified atmospheric (MA) packaging together with antimicrobial preservatives (Axel et al., 2017); ethanol spraying prior to packaging; or active packaging solutions (Yildirim et al., 2018) that release essential oils or contain oxygen absorbers (Kütahneci & Ayhan, 2021;Suhr & Nielsen, 2005) or scavengers (Rüegg et al., 2022). With the continuing demand for cleanlabel products (Maruyama et al., 2021;Saulais et al., 2023), the direct addition of preservatives to the product or their release through packaging is a less favorable option, making active packaging with oxygen absorbers or scavengers a viable alternative for shelf-life extension (Axel et al., 2017). ...
... However, complete removal of residual oxygen via MA packaging is often infeasible due to technical limitations (Czerwiński et al., 2021). In addition, oxygen is able to diffuse through the packaging into the package and is also released from the bakery product itself during storage (Yildirim et al., 2018). It has been demonstrated that, in the case of typical bakery-associated molds, growth can still occur at oxygen levels of 0.03% depending on the chosen CO 2 concentration (Suhr & Nielsen, 2005); however, not many studies have been carried out on this particular topic, specifically studying bakery products. ...
The present study focuses on the shelf‐life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO2 on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO2, after which the growth on partially baked rolls was investigated. It was found that strains of Penicillium are more resilient to high CO2 concentrations, compared to Aspergillus strains, both in vitro and on partially baked rolls. Growth of P. crustosum SB20 and P. paneum SB14; and A. clavatus SB03 and A. oryzae SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO2 and 20% O2 compared to normal atmosphere. The delay in growth of A. clavatus SB03 could further be extended by 2–3 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of P. paneum SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO2 and 20% N2, with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold‐free shelf‐life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.
Practical Application
The influence of CO2 on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O2 scavengers) on the mold‐free shelf‐life of bakery products/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.
... Psychrotrophic bacteria, such as Listeria, grow slowly even at refrigeration temperatures, necessitating strict cold chain management [91,101]. Temperature abuse during distribution (e.g., prolonged exposure to heat) can also induce protein denaturation in meats and dairy, altering texture and flavor [102]. Innovations like phase-change materials in packaging help buffer against temperature variations, maintaining optimal conditions for perishable goods [103]. ...
... Typically, structural stability under thermal stress is evaluated using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) to identify decomposition thresholds and phase transitions-essential parameters for ensuring the reliability of applications such as microwave-safe packaging [140]. Barrier properties, including oxygen transmission rate (OTR) and water vapor permeability (WVP), are temperature-sensitive; accelerated aging tests simulate real-world conditions to validate performance across cold chain or high-temperature environments [102]. Such thermal optimization ensures packaging integrity and active functionality across diverse preservation scenarios. ...
Nanoarchitectonics influences the properties of objects at micro- and even macro-scales, aiming to develop better structures for protection of product. Although its applications were analyzed in different areas, nanoarchitectonics of food packaging—the focus of this review—has not been discussed, to the best of our knowledge. The (A) structural and (B) functional hierarchy of food packaging is discussed here for the enhancement of protection, extending shelf-life, and preserving the nutritional quality of diverse products including meat, fish, dairy, fruits, vegetables, gelled items, and beverages. Interestingly, the structure and design of packaging for these diverse products often possess similar principles and methods including active packaging, gas permeation control, sensor incorporation, UV/pulsed light processing, and thermal/plasma treatment. Here, nanoarchitechtonics serves as the unifying component, enabling protection against oxidation, light, microbial contamination, temperature, and mechanical actions. Finally, materials are an essential consideration in food packaging, particularly beyond commonly used polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), and polyvinyl chloride (PVC) plastics, with emphasis on biodegradable (polybutylene succinate (PBS), polyvinyl alcohol (PVA), polycaprolactone (PCL), and polybutylene adipate co-terephthalate (PBAT)) as well as green even edible (bio)-materials: polysaccharides (starch, cellulose, pectin, gum, zein, alginate, agar, galactan, ulvan, galactomannan, laccase, chitin, chitosan, hyaluronic acid, etc.). Nanoarchitechnotics design of these materials eventually determines the level of food protection as well as the sustainability of the processes. Marketing, safety, sustainability, and ethics are also discussed in the context of industrial viability and consumer satisfaction.
... In addition, with the increase in TP concentration, the transmittance of ST films decreased from (79.20 ± 1.55)% to (60.44 ± 0.71)%. Studies have shown that ST films containing TP have specific functions such as antioxidant and antibacterial activity, which can better protect food [40] (Figure 2B). ...
... In addition, with the increase in TP concen the transmittance of ST films decreased from (79.20 ± 1.55)% to (60.44 ± 0.71)%. have shown that ST films containing TP have specific functions such as antioxid antibacterial activity, which can better protect food [40] (Figure 2B). ...
To address the increasingly diverse demands for biodegradable packaging materials, such as for their physical properties and antioxidant properties, this study incorporated tea polyphenols (TPs) into soybean oil body emulsions (SOBs) and added a certain proportion of sodium alginate (SA) and octenyl succinic starch sodium (SSOS) to prepare a biodegradable soybean oil body–tea polyphenol (ST) emulsion film. The study systematically evaluated the effects of different concentrations of TP (0–6 wt.%) on the structure, physicochemical properties, antioxidant activity, and antibacterial activity of ST films. The results showed that the physical properties, such as tensile strength and elongation at break, of the films increased significantly with the addition of TP, and the antioxidant and antibacterial activity also increased with the increase in TP concentration. When TP concentration was 2.5 wt.%, the barrier properties of the film (ST-2.5) significantly improved (p < 0.05), while water content and water solubility decreased. The Fourier transform infrared spectroscopy, scanning electron microscopy, and thermogravimetric analysis results showed that the structure of ST films became tighter at this point. The addition of TP also affected the sensory properties of ST films, such as with an increase in the opacity of the film. Compared with the control, the light transmittance of ST-6.0 decreased by 23.68% at a wavelength of 600 nm, indicating a significant reduction in film transparency. Moreover, the biodegradability test showed that ST films have good degradability. Therefore, the ST film, as a functional edible film, has broad application prospects in the food packaging industry.
... Essential oils, polyphenols, and metal nanoparticles such as silver and zinc oxide are often added to enhance antimicrobial properties. Active packaging is especially beneficial for perishable foods, as it prevents oxidation and microbial spoilage, ensuring longer-lasting freshness [38][39][40][41][42][43][44]. ...
Food packaging plays a crucial role in preserving freshness and prolonging shelf life worldwide. However, traditional packaging primarily acts as a passive barrier, providing limited protection against spoilage. Packaged food often deteriorates due to oxidation and microbial growth, reducing its quality over time. Moreover, the majority of commercial packaging relies on petroleum-derived polymers, which add to environmental pollution since they are not biodegradable. Growing concerns over sustainability have driven research into eco-friendly alternatives, particularly natural-based active packaging solutions. Among the various biopolymers, cellulose is the most abundant natural polysaccharide and has gained attention for its biodegradability, non-toxicity, and compatibility with biological systems. These qualities make it a strong candidate for developing sustainable packaging materials. However, pure cellulose films have limitations, as they lack antimicrobial and antioxidant properties, reducing their ability to actively preserve food. To tackle this issue, researchers have created cellulose-based active packaging films by integrating bioactive agents with antimicrobial and antioxidant properties. Recent innovations emphasize improving these films through the incorporation of natural extracts, polyphenols, nanoparticles, and microparticles. These enhancements strengthen their protective functions, leading to more effective food preservation. The films are generally classified into two types: (i) blend films, where soluble antimicrobial and antioxidant substances like plant extracts and polyphenols are incorporated into the cellulose solution, and (ii) composite films, which embed nano- or micro-sized bioactive fillers within the cellulose structure. The addition of these functional components enhances the antimicrobial and antioxidant efficiency of the films while also affecting properties like water resistance, vapor permeability, and mechanical strength. The continuous progress in cellulose-based active packaging highlights its potential as a viable alternative to conventional materials. These innovative films not only extend food shelf life but also contribute to environmental sustainability by reducing reliance on synthetic polymers. This review deals with the development of functional biopolymer films with antimicrobial and antioxidant properties towards sustainable food packaging.
... Under cold chain management, packaging plays an important role in product quality and shelf life. Cold chain packaging has been applied in several fields, including the food, meat and pharmaceutical industries, to maintain shelf lives and provide higher-quality products (Nastasijević, Lakićević, and Petrović 2017;Yildirim et al. 2018). Typically, packaging can be classified into three types based on its layers and functions: primary packaging, which directly envelops products, secondary packaging, which is placed outside the primary packaging and tertiary packaging, which is used when delivering the products (Mahmoudi and Parviziomran 2020). ...
As global demand for perishable goods rises, logistics providers face challenges in managing temperature-sensitive products. Traditional vehicle routing models often neglect cold chain requirements, including temperature control and strict delivery schedules. Additionally, sustainability concerns drive the need for eco-friendly logistics practices, as passive packaging methods contribute to waste. This study introduces a reversible cold chain vehicle routing model that integrates the Internet of Things and a multi-objective optimisation framework for real-time monitoring. Incorporating cold chain time windows, recycling constraints, and social sustainability, the model demonstrates how technology can enhance cold chain logistics and support circular economy goals.
... Previous studies showed that such decrease could be attributed to the more uniform distribution of the active compounds within the film matrix, minimizing localized color variations (Hashemi Gahruie et al., 2023;Homayounpour et al., 2021). Regarding the acceptable range for ΔE, it should be noted that for food packaging, the acceptable ΔE range often depends on the intended application and consumer perception (Yildirim et al., 2018). ...
The demand for sustainable food packaging has driven research into biodegradable films with improved functional properties. However, limitations such as poor mechanical strength, high water permeability, and low antioxidant and antibacterial activity restrict their application. This study addresses these issues by developing alginate-based films incorporating Zataria multiflora extract (ZmE) and cuminaldehyde encapsulated in liposomes. The moisture content of films ranged from 7.9 % to 8.37 % with non-significant differences. Thickness and density of films with encapsulated ZmE and cuminaldehyde were 135 μm and 1.35 g/cm-3, respectively, comparable to the control. Free-form ZmE and cuminaldehyde caused non-uniformity in the film matrix, whereas encapsulation improved structural homogeneity. Liposomal ZmE and cuminaldehyde increased tensile strength (TS) (5.95 MPa) and elongation at break (EAB) (37.08 %) while reducing water vapor permeability (WVP). Lightness (L*), whiteness index (WI), and color difference (ΔE) were affected without changes in opacity. Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) analysis indicated weak biopolymer-additive interactions. Radical scavenging activity (RSA) in liposomal films remained high (75.72 %) after 30 days. Liposome incorporation also enhanced antibacterial activity, particularly against Gram-positive bacteria. These findings suggest that liposomal encapsulation improves the physical, mechanical, and functional properties of alginate films, making them a promising material for active food packaging applications.
... In addition to pH environment monitoring, other applications of these compounds include antimicrobial or antioxidant action and moisture loss limitation. In this context, the potential of curcumin, which is the main compound extracted from Curcuma rhizomes, was investigated by several authors [15][16][17][18]; these authors reported the halochromic property of this compound when it interacted with alkaline vapors and proposed its use for monitoring the freshness of foods with high protein contents. ...
Curcumin has potential application as a colorimetric sensor and can be used to monitor the freshness of foods; however, some of its physicochemical properties, such as its solubility and stability, limit its use. In the present work, a natural curcumin extract was incorporated into organic‒inorganic hybrid silica matrices produced by the sol-gel method using ammonium fluoride as the main catalyst. Curcumin was encapsulated in the presence of a series of organosilanes (methytriethoxysilane, octyltriethoxysilane, octadecyltrimethoxysilane and 3-(aminopropyltriethoxysilane); this resulted in a set of hybrid silicas that were characterized by a series of complementary analytical techniques. The immobilization of the compounds in a solid matrix could cause a shift in the maximum absorption bands in the ultraviolet‒visible region due to the interactions between the organic molecules and the solid support. When curcumin was incorporated into silica, a small disturbance in the percentage of cyclic siloxane arrangements was observed. Nitrogen porosimetry demonstrated that the pore structures remained similar to those of the respective matrices; however, significant variation was observed in the porosities of these materials, and the specific areas varied between 211.1 m²g⁻¹ and 551.2 m²g⁻¹. The incorporation of curcumin into different silica matrices improved the performance of the sensors for ammonia detection by up to 3.5 times greater than that obtained by the free compound.
Graphical Abstract
... Active functions include ethylene and oxygen absorption and humidity control. In fruits and vegetables crucial for fermentation, smart technologies utilize freshness sensors and active strategies to minimize decay [119][120][121]. These innovations aim to minimise food losses, reduce waste in fruits and vegetables by monitoring environmental conditions in real-time, improve food quality and safety, and extend shelf life during distribution and storage, which is especially significant due to fermented foods' often limited shelf life. ...
Fermentation represents a pivotal bioconversion process that enhances foodstuffs’ nutritional and sensory attributes while playing a crucial role in global food systems. Nevertheless, concerns about safety issues associated with microbial contamination and the production of biogenic amines are often understated. This review appraised recent advancements in fermentation technology, emphasising their association with the health and safety of fermented foods. Key advances include predictive microbiology models, in some cases achieving up to 95% accuracy in predicting microbial behaviour, and high-throughput sequencing (HTS) for microbial enrichment. In addition, advanced detection methods such as biosensors and PCR-based assays enable the rapid identification of contaminants, improving manufacturing processes and preserving product integrity. Advanced bioreactor technologies equipped with real-time monitoring systems have been shown to increase fermentation efficiency. Moreover, innovative packaging, artificial intelligence, machine learning models, and sensor technologies have optimised fermentation processes and contributed to tracking quality and safety in the blockchain technology supply chain, potentially reducing spoilage rates and showing a decrease in production times. This study also addresses regulatory frameworks essential for establishing robust safety protocols. Integrating advanced fermentation technologies is imperative to meet the growing global demand for safe fermented foods. Continuous research and innovation are needed to address safety challenges and promote industry practices prioritising health and quality, ensuring public safety and building consumer confidence in fermented products.
... Active functions include ethylene and oxygen absorption and humidity control. In fruits and vegetables crucial for fermentation, smart technologies utilize freshness sensors and active strategies to minimize decay [119][120][121]. These innovations aim to minimise food losses, reduce waste in fruits and vegetables by monitoring environmental conditions in real-time, improve food quality and safety, and extend shelf life during distribution and storage, which is especially significant due to fermented foods' often limited shelf life. ...
Fermentation represents a pivotal bioconversion process that enhances foodstuffs’ nutritional and sensory attributes while playing a crucial role in global food systems. Nevertheless, concerns about safety issues associated with microbial contamination and the production of biogenic amines are often understated. This review appraised recent advancements in fermentation technology, emphasising their association with the health and safety of fermented foods. Key advances include predictive microbiology models, in some cases achieving up to 95% accuracy in predicting microbial behaviour, and high-throughput sequencing (HTS) for microbial enrichment. In addition, advanced detection methods such as biosensors and PCR-based assays enable the rapid identification of contaminants, improving manufacturing processes and preserving product integrity. Advanced bioreactor technologies equipped with real-time monitoring systems have been shown to increase fermentation efficiency. Moreover, innovative packaging, artificial intelligence, machine learning models, and sensor technologies have optimised fermentation processes and contributed to tracking quality and safety in the blockchain technology supply chain, potentially reducing spoilage rates and showing a decrease in production times. This study also addresses regulatory frameworks essential for establishing robust safety protocols. Integrating advanced fermentation technologies is imperative to meet the growing global demand for safe fermented foods. Continuous research and innovation are needed to address safety challenges and promote industry practices prioritising health and quality, ensuring public safety and building consumer confidence in fermented products.
... Active packaging is designed to react to changes in the environment both inside and outside the packaged food. Some commonly used active packaging systems are ethylene, carbon-dioxide, and oxygen scavenger; moisture and odour absorbers; modified atmosphere packaging; and antimicrobial and antioxidant packaging (Yildirim et al., 2018). ...
Organic agriculture may be described as an included farming system that strives for sustainability, the
enhancement of soil fertility and organic range whilst, with uncommon exceptions, prohibiting
artificial pesticides, antibiotics, synthetic fertilizers, genetically modified organism. Disease
management strategies in organic farming are Growing disease resistant varieties, Exclusion of
pathogen, Application of organic amendments, Cultural control, Orchard bio-intensification, Physical
methods, Botanicals, essential oils, baking soda, butter milk etc, Application of biocontrol agents,
Application of mineral-based fungicides. Biochemically efficient strain of Pseudomonas fluroescens Pf
IV was found effective. P. parasitica. that, among the tested species of bacteria viz. Bacillus subtilis, B.
polymyxa, Pseudomonas fluorescens are effective
... In recent years, active antioxidant packaging has also emerged as a solution (Song et al., 2022) and shows great promise in improving food preservation when it is found in packaging materials developed from biopolymers (Zhang et al., 2020), hence the growing interest in incorporating natural antioxidants such as tocopherols, polyphenols, plant extracts, and essential oils into packaging materials (Yildirim et al., 2018). To select these antioxidants, their capacity to capture free radicals and the structural characteristics that allow an adequate interaction with the protein chains of the film must be considered, without inducing adverse effects. ...
Due to their adaptability, plastics are used in everyday products, including food, which need to be protected to retard spoil-age reactions like lipid oxidation. However, today, the interest is in developing active food packaging materials with naturalcompounds such as α-tocopherol and lachnanthocarpone (2,6-dihydroxy-9-phenyl-1H-phenalen-1-one). The first is a naturalantioxidant that has been successfully incorporated in different films. The second is a powerful natural antioxidant, with morethan twice the activity of Trolox in vitro, which has scarcely been explored for its application in food or food packaging.The objective of the study presented here was twofold: first, it intended to evaluate, through a solvent-casting technique, theeffects of these two antioxidants on some properties of films based on cassava starch and concentrated whey protein, andsecond, it aimed to analyze the biodegradability and functionality of lachnanthocarpone for developing active packagingusing a commercial fresh-semi-hard cheese as a reference food. Results of the study showed significant differences betweenthe films with antioxidants and the control film (without antioxidants); thus, the latter had the highest light transmittance ofthe films, indicating that the food was subjected to more significant oxidative damage. On the other hand, the former showedbiodegradability characteristics and less quantity of hexanal production after 30 days of storage, which demonstrated itsprotective effect on the reference food, leading to lower lipid oxidation. These results suggest that the developed films withincorporated antioxidants are a promising alternative for reducing plastic food packaging materials, with the added valueof oxidative protection.
... In recent years, active antioxidant packaging has also emerged as a solution (Song et al., 2022) and shows great promise in improving food preservation when it is found in packaging materials developed from biopolymers (Zhang et al., 2020), hence the growing interest in incorporating natural antioxidants such as tocopherols, polyphenols, plant extracts, and essential oils into packaging materials (Yildirim et al., 2018). To select these antioxidants, their capacity to capture free radicals and the structural characteristics that allow an adequate interaction with the protein chains of the film must be considered, without inducing adverse effects. ...
Due to their adaptability, plastics are used in everyday products, including food, which need to be protected to retard spoilage reactions like lipid oxidation. However, today, the interest is in developing active food packaging materials with natural compounds such as α-tocopherol and lachnanthocarpone (2,6-dihydroxy-9-phenyl-1H-phenalen-1-one). The first is a natural antioxidant that has been successfully incorporated in different films. The second is a powerful natural antioxidant, with more than twice the activity of Trolox in vitro, which has scarcely been explored for its application in food or food packaging. The objective of the study presented here was twofold: first, it intended to evaluate, through a solvent-casting technique, the effects of these two antioxidants on some properties of films based on cassava starch and concentrated whey protein, and second, it aimed to analyze the biodegradability and functionality of lachnanthocarpone for developing active packaging using a commercial fresh-semi-hard cheese as a reference food. Results of the study showed significant differences between the films with antioxidants and the control film (without antioxidants); thus, the latter had the highest light transmittance of the films, indicating that the food was subjected to more significant oxidative damage. On the other hand, the former showed biodegradability characteristics and less quantity of hexanal production after 30 days of storage, which demonstrated its protective effect on the reference food, leading to lower lipid oxidation. These results suggest that the developed films with incorporated antioxidants are a promising alternative for reducing plastic food packaging materials, with the added value of oxidative protection.
... Active packaging is the materials and components intended to maintain or improve the packaged food's conditions or extend its shelf life. Active packaging could incorporate antimicrobial and antioxidant compounds inside the packaging materials [6][7][8]. Chitosan is a popular structure-building material for carbohydrate-based edible packaging films. It is mainly obtained through alkaline N-deacetylation of chitin, which is derived from waste from the shellfish (shrimp, crabs, lobsters, etc.) industry. ...
This study aimed to apply chitosan (CS) coating films enriched with Borago officinalis extract to preserve fresh rainbow trout fillets. Extracts of B. officinalis were prepared using ethyl acetate, ethanol, water, and an ethanol-water mixture. These extracts were incorporated into chitosan coating films at 0.5% and 1% (v/v) concentrations, and their antimicrobial activity and antioxidant abilities were investigated. CS films with borage extract in ethanol-water combination showed the highest antibacterial zone diameter (9.5 ± 2.1 mm) against Staphylococcus aureus. Based on its superior antimicrobial and antioxidant activity, the ethanol-water extract was selected for further film characterization, including moisture content, swelling degree, solubility, and color. The films were then tested for their effectiveness in preserving rainbow trout fillets stored at 7 ± 1 °C. The fish samples were divided into four groups: control, chitosan coating film, chitosan coating film with 0.5% B. officinalis extract, and chitosan coating film with 1% B. officinalis extract. Physicochemical, chemical, and microbiological analyses were conducted until fillet spoilage was observed (12 days). Results demonstrated that chitosan coating films enriched with 1% extract of B. officinalis prolonged the expiration date of the fish by six days, had significant antioxidant properties, and protected fish from discoloration. While the coating films demonstrated promising antioxidant properties and the shelf life extension of the fish samples by six days, further optimization will be required to enhance their antimicrobial effectiveness.
... Active packaging technologies have potential benefits in food applications, as defined by innovative concepts in materials, to maintain or prolong the shelf-life, safety, quality, and integrity of food [18]. The demand for natural active substances is increasing, such as plant essential oil as a natural preservative due to its biological action in small concentrations. ...
An active film-forming solution of chitosan and lemongrass essential oil was applied as a coating on paperboard, forming an alternative and sustainable packaging material for food applications. The active paper-film systems were characterized by color parameters, thermogravimetric analyses, contact angles, Fourier transform infrared spectroscopy, X-ray diffraction, mechanical properties, and cytotoxicity. The active coated paperboard was homogeneous and yellowish in appearance. The tensile strength (transverse and longitudinal directions) was directly influenced by increasing the number of layers of the chitosan-lemongrass active coating. The oil concentration significantly affected the Taber stiffness (transverse direction). The active coatings with higher concentrations of lemongrass essential oil altered the thermal stability of the coated paperboard. The contact angle values were characteristic of hydrophobic materials. The coated systems presented three characteristic peaks in the X-ray diffraction analysis—2θ = 16.5°, 22.9°, and 29.8°—and an amorphous halo at 18.9°. The cytotoxicity analysis of the active material (1:40:5) indicated potential reductions in the lemongrass essential oil content to maintain cell viability while ensuring insecticidal efficacy, supporting its safe use as food-contact active packaging. In this way, the active packaging system based on a chitosan coating containing lemongrass essential oil on paperboard could be a type of efficient active material packaging which is safe in contact with food and sustainable for the environment.
... Active-packaging systems typically aim to alter food packages' environmental or physiological conditions. This often involves removing or absorbing unwanted compounds like oxygen, carbon dioxide, and ethylene, as well as undesirable flavors or odors and excess moisture [115]. Some active-packaging systems achieve this by introducing compounds such as carbon dioxide, antioxidants, or preservatives into the airspace of the package using sachets, labels, or films. ...
The perishable nature of fruits and vegetables causes substantial post-harvest losses compared to other food commodities. This is attributed to their high moisture content, respiration rate, enzyme activity, ethylene generation, senescence, vulnerability to physical damage during handling, and other inherent nutrients that favor the growth of bacteria and mold. Active packaging made from eco-friendly materials provides a sustainable solution for preserving and extending the shelf life of fresh and minimally processed fruits and vegetables. The scavengers/adsorbers of ethylene, CO2, O2, and moisture, together with packaging designs aiding surface immobilization or release of bio-based antioxidants and antimicrobials, allow better preservation of physicochemical and sensory quality of fresh produce while also ensuring the safety from pathogens. This chapter briefly discusses eco-friendly active packaging solutions for fruit and vegetable preservation. The effect of active packaging on physical attributes, chemical stability, microbial growth, and organoleptic quality of the fresh produce are discussed. The integration of active packaging with minimal processing of fruits and vegetables is explored. Furthermore, the strengths, weaknesses, opportunities, and threats of active packaging of fruits and vegetables are critically reviewed.
In recent years, concerns about food safety and the search for natural alternatives for food preservation have driven research and the development of new antimicrobial materials. In this context, this study aimed to develop yam-based films with chitosan and cinnamon essential oil (CEO). The developed films were characterized in terms of mechanical properties, moisture content, water solubility, barrier properties, contact angle, scanning electron microscopy, optical properties and antimicrobial activity. Finally, they were used to evaluate antifungal activity in strawberries. The experiments were conducted in a completely randomized design with seven treatments and three replicates, totalling 21 experimental units. The developed films exhibited desirable characteristics, being homogeneous, thin and flexible, with thicknesses ranging from 0.084 to 0.176 mm. Yam starch-based films showed the highest maximum tensile strength (20.3 MPa), while the incorporation of CEO and chitosan resulted in a significant decrease, with values ranging from 4.09 to 7.71 MPa. Elongation at break increased from 2.37% (yam) to 49.29% (yam/CH), indicating improved flexibility. The results showed that the film containing yam starch, chitosan, and 1% CEO exhibited the best performance, with a WVP of 4.01 g·mm·m−2·day−1·kPa−1. The highest hydrophobicity was observed for the yam-based film and the yam/chitosan film. In the antimicrobial activity evaluation, Escherichia coli was susceptible to the yam/CEO2% film, while Staphylococcus aureus demonstrated sensitivity to the yam/CEO2% and yam/CEO1% films. During strawberry storage, the films containing CEO and chitosan effectively delayed fungal growth for up to 7 days compared to the control group. These results suggest that these films could be a promising alternative for food preservation, although it is important to consider the characteristic odour of CEO, which may affect the sensory acceptance of packaged foods.
The aim of this work was to estimate the impact of polypropylene (BOPP) films with active coatings applied on their surface on the quality of sliced, plant-based meat analogue (PBMA) sausages. The coatings contained zinc oxide nanoparticles and geraniol (AG) or zinc oxide and carvacrol (AC) as active compounds. The outcomes of the study indicated that the total microbial count of ready-to-eat, sliced PBMAs bought from a local store was high, confirming that the plant-based sausage must have been contaminated during slicing. It was shown that BOPP bags and spacers covered with the AG layer reduced the number of mesophilic bacteria in sliced plant-based sausages stored for 96 h, proving that this packaging material maintained the microbial quality of PBMA samples. It has to be underlined that neither S. aureus, L. monocytogenes, Salmonella sp. nor coliform bacteria were detected in the plant sausage samples after 48 h and 96 h of storage in the BOPP packaging covered with the AG and AC coatings, confirming that these slices were acceptable for consumption. However, the textural analysis showed that bags coated with the AC layer were the best bags for 96 h of storage.
Purpose
The aim of this systematic review is to summarize the application of active packaging in the meat industry.
Design/methodology/approach
To extract reports and articles related to the subject, a systematic search was carried out from 1996–2023 in databases, including Google Scholar, Elsevier, Springer, Scopus and PubMed using different keywords, including active packaging, meat, poultry and fish and their combination. In Google Scholar, Elsevier and Springer, the authors applied the following search terms strategy: (active, AND meat products). The search terms used in Scopus was: “active” AND, meat. In PubMed, they used the following search terms: (“active packaging” OR “new packaging”) AND meat.
Findings
The results indicated that active packaging have diverse advantages compared to traditional packaging at the industrial processing level. Therefore, this systems has been used to increase the shelf life of meat and meat products and decreased the danger of synthetic additives.
Originality/value
Considering the waste of food products, especially perishable products, especially meat and the important role of active packaging in the shelf life and maintaining the quality of food products, and the increasing approach of the world to the importance of preserving food with the help of new packaging, this article can to have a new achievement for researchers and activists of packaging and food industries.
The use of active packaging is increasing to reduce and prevent the risks of bacterial and viral infections. Recently, studies on this subject have attracted much attention. Especially how Ag nanoparticles enable the easy destruction of many microorganisms. This feature increases the use of silver nanoparticles in active packaging. Moreover, silica nanoparticles can be used in coatings to give different properties to the paper surface. This study aims to use it in active packaging by creating a paper surface coating. In the study, coatings were prepared using silver and silica nanoparticles. The coatings were applied on base paper. The antibacterial activity of coated papers against Staphylococcus aureus ( S.aureus ) and Escherichia coli ( E.coli ) was measured by the agar diffusion method. Water absorbency tests (surface contact angle, liquid absorption behavior and surface energy) were measured and analyzed using pendant drop analysis with FTA200 device. Magenta ink was printed on the coated papers with the IGT-C1 test printer, and the CIE L*a*b* color values of the base paper surface, coatings and prints were measured and printability analysis was performed according to ΔE color differences. Simultaneously, the brightness of coated papers (75°) and prints (60°) were measured with BYK Gardner micro glossmeter. As a result, it was determined that especially AgNP’s and AgNP’s + Silica NP’s coated papers showed antibacterial properties and the printing parameters were close to standard values.
This research aims to develop an antifungal packaging film to mitigate the quality deterioration of mass-produced bread for industrial purposes. Various antifungal agents were tested against four target fungi; Aspergillus niger, A. flavus, Penicillium corylophilum, and Neurospora sp.; commonly found in bread, to replace the commercial antifungal film. Among them, Cinnamomum cassia essential oil (CEO) exhibited strong antifungal activity, with MIC values below 100 ppm against all tested strains. We implemented the CEO-incorporated powder onto the multilayered packaging film and subsequent packaging trials were conducted on the industrial packaging machinery. Organoleptic analyses using electronic tongue and electronic nose revealed that the application of CEO maintained the bread’s flavor and aroma throughout storage, implying the newly developed CEO-treated film was comparably preferred to the conventional material. Therefore, this investigation highlights the promising potential of CEO’s effective antifungal agent to combat bread quality deterioration during distribution for industrial operations.
Food loss and waste is a major economic and environmental challenge, prompting research into new technologies to extend product shelf life. Active and intelligent packaging offers new pathways to reduce food spoilage and subsequent waste through integration of preservative and spoilage‐indicating compounds in the packaging matrix. In this work, polypropylene‐ graft ‐curcumin (PP‐ g ‐Cur) was prepared by reactive extrusion to develop a nonmigratory antibacterial, antioxidant and intelligent packaging system. The aim of this research was to demonstrate the efficacy of PP‐ g ‐Cur melt blended with polypropylene‐ graft ‐maleic anhydride (PP‐ g ‐MA) in real food systems. The antibacterial properties of films were evaluated by inhibition of shrimp spoilage in treated versus control PP packaging, which highlighted the necessity of applications‐driven methods development in designing analytical tests whose results best reflect commercial application. The intelligent packaging behaviour of PP‐ g ‐MA/PP‐ g ‐Cur packaging was confirmed by a change in colour of treated films with correlation to shrimp spoilage. Increased total viable count (TVC) of shrimp from 4.99 to 8.16 log (CFU/g shrimp) had a direct correlation to increased Δa* (redness) value of 1.31 for PP‐ g ‐MA/PP‐ g ‐Cur films. The strong correlation between colour change and shrimp spoilage could allow quantification of TVC through colorimetric measurement of the intelligent packaging system. This technology presents an efficient, nondestructive method to track product freshness from manufacture to retail. These findings demonstrate the importance of applications‐driven research both for commercial translation and for tailoring polymer properties to optimize functional performance under relevant conditions.
People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes.
Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods. The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved through the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided.
Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases.
Postharvest nanotechnology represents a promising frontier for enhancing the shelf life and quality of fresh produce, contributing significantly to the green revolution. This review explores the application of nanotechnology in postharvest handling and food packaging. Initially, we explored the fundamentals of nanotechnology, establishing a foundation for its various applications. We then demonstrated nanocoatings for quality preservation and nanoencapsulation for the controlled release of bioactive compounds, highlighting their roles in maintaining produce freshness. Active packaging technologies were discussed extensively, with a focus on oxygen and ethylene scavenging, CO2 control, moisture regulation, antimicrobial activity, and antioxidant release. Furthermore, we explored the advancements in intelligent packaging, emphasizing nanosensors, tracers, indicators, and quality monitoring devices, including radio frequency identification tags. The review also addressed the crucial aspects of safety and regulatory considerations, ensuring that these innovations meet the necessary standards for consumer health and environmental protection. Finally, we identified the current challenges and future directions for research and development in postharvest nanotechnology, aiming to advance this field towards practical implementation. Through comprehensive research and innovative approaches, postharvest nanotechnology holds the potential to revolutionize the way we preserve and handle fresh produce, contributing to a sustainable future by reducing losses and waste in a most effective way.
Aligning to the goals of sustainable development (SDG 12), the food safety and environmental sustainability are heavily compromised by plastic contamination, and the negative effect of traditional plastics on the packing of foods is a matter of concern. Food packaging plays a crucial role in the food industry. The responsible consumption and production of food is safeguarded against harmful microbes and pollutants in the environment using proper packaging. This measure ensures that the food remains untainted and suitable for consumption. Food comes with a specific shelf life, hence requiring proper preservation to avoid spoilage. Recent advances in packaging are observed by using biodegradable natural polymers. Polyhydroxyalkanoates (PHA) as a plastic hold great potential because of its good biocompatibility and biodegradability along with high tolerability if eaten. Active food packaging which includes resistance against bacterial and fungal infections will provide the additional benefit of defense against microbes. This biodegradable polymer PHB packaging ensures food safety and can serve as a reliable food preservation packaging polymer shortly. This review is centered on polyhydroxyalkanoates (PHA) to understand how effective it can be in solving the problems caused by conventional plastic packaging on human health and our ecosystem.
Extension of shelf life of food products is a long time desired and tested outcome of different innovative packaging techniques and materials. When it comes to novel materials, biopolymer-based ones stand out. Most of them possess proper mechanical and permeability properties, however not all of them are able to inhibit microorganism growing and food spoilage. But when a biopolymer-based film is combined with active compounds, such as polyphenolic ones, an antioxidant effect along with antimicrobial one is observed. The aim of the present study is to evaluate the potential of poly(lactic acid) film incorporated with different polyphenols. The obtained polymer-polyphenol structures are characterized mechanically regarding their Young modulus, strain at break and stress at break. Their wettability and water vapour transmission rates are also examined. As they are intended to be applied as packaging materials, their water uptake is evaluated. Since the structures will be embedded with polyphenolic compounds, their morphology and antioxidant activity are obtained.
Given the vulnerability of butter to rancidity there continues to be a drive to develop active edible coatings to preserve the characteristics and prolong shelf‐life of butter. In this work, inspiration is taken from biomedical and pharmaceutical research and crosslinked pectin‐based edible composite coatings are developed for the preservation of butter. Pectin is blended with gelatin and glutathione to induce antioxidant characteristics and crosslinked with calcium chloride to overcome the problem of moisture sensitivity of neat pectin‐based coatings. The blended active edible coatings exhibit significant preservation characteristics in coated butter in terms of peroxide, acid, and fatty acid values during the 60 days storage period with 15 days examination intervals in a calcium chloride dose dependent response. Furthermore, the developed coatings exhibit significantly improved antioxidant properties as assessed from β‐carotene and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) activity in coated samples compared to control prolonging the shelf‐life of coated butter. For the first time, it is demonstrated that pectin can be crosslinked to prepare edible coatings and extent of crosslinking can directly influence coating performance in food preservation. The obtained results are believed to be significant to the field and have the potential to disrupt the status quo in edible coating research and inspire commercial development of such coatings.
This chapter explores the ever-evolving state of active packaging for convenience foods, where innovation meets customer desire for quality and sustainability. The introduction establishes the context, emphasizing the need for packaging solutions beyond mere confinement to improve food quality actively. The principles of active packaging are examined, exposing how these dynamic systems interact with food products to preserve freshness and prevent spoilage. A key distinction is made between typical passive packaging and the proactive nature of active packaging techniques, as described in their cutting-edge applications. These include controlled-release technologies that carefully dispense preservatives, flavors, and other agents to protect food integrity. The chapter discusses the most recent breakthroughs in active packaging, including Intelligent Packaging, which uses sensors and indications for real-time monitoring and communication, and how these developments correspond with overarching sustainability aims. It evaluates current market patterns and future estimates, focusing on the growing consumer desire for sustainable packaging solutions. Furthermore, the chapter navigates through the complicated areas of legislative requirements governing active packaging, emphasizing the necessity of compliance and safety measures. Finally, it examines market obstacles and provides a forward-looking perspective on active packaging's potential to change the convenience food sector.
Synthetic polymers are considered a threat due to their impact on the environment via disposal and their dependence on fossil sources. The upcoming alternative technology in the packaging industry is green packaging materials obtained from natural sources like plants, animals, and microorganisms. These are considered to be environmentally safe and include carbohydrates like starch, lignin, and cellulose and also proteins like keratin, collagen, and gelatin, as well as microbial-origin biopolymers like polyhydroxy alkanoates and exo-polysaccharides (EPS). Among the various classes of bio-polymers, starch is considered non-toxic, available, and economical and is used in the form of active films in food packaging. Bio-polymeric polyphenolic compounds like gallic acid, which are extracted via supercritical extraction, are added to enhance the anti-oxidant properties of the chitin and gelatin-based films in active food packaging. Nanomaterials of biological origin are also incorporated in active food packaging inclusively bacterial nanocellulose, which is a hydrocolloid nanocellulose substrate that is synthesized from the non-pathogenic strains of Komagataeibacter due to its high crystallinity, thermal stability, and mechanical strength. It is necessary to conduct more basic research on applying biodegradable polymers in food packaging and to make environmental protection efforts.
The present chapter aims to give a multifaceted view of the biobased barrier materials suitable for active food packaging. To begin with, barrier functions for mass migration of moisture, gas, odor, and microbes and controlled release of active constituents from package to food are addressed along with energy barrier features like light/irradiation trap and heat insulation. It is followed by exploring various biomaterials used for delivering barrier functions. This context explores polysaccharides, proteins, lipid coatings, fermentation-derived polylactic acid and polyhydroxyalkanoates, food wastes, their derivatives, and green nanomaterials. The factors affecting the features of barrier materials and the latter’s suitability for active packaging are critically evaluated from consumer acceptability, health and safety, food properties, and active material compatibility perspectives. Moreover, multilayering techniques to overcome poor barrier properties of biopolymers are elaborated. With this, this chapter provides a solid understanding of the challenges and potential of biobased barrier materials for active packaging.
Food industries have a substantial demand for non-biodegradable petroleum-derived packages due to their easy processability, higher strength, and durability. However, the environment faces severe ecological challenges triggered by polyolefin packages as they do not undergo natural decomposition. Using biopolymers in food packages is a promising way to solve these environmental issues. Recently, investigations have been conducted to impart mechanical, physical, thermal, and barrier properties to natural and synthetic biopolymeric films to be a perfect biodegradable replacement for polyolefin films. This chapter explores the natural and synthetic polymers that can be utilized in biodegradable active food packaging, emphasizing their features and mechanisms of natural decomposition. Here, the biopolymers current and potential applications are also mentioned. It also comprises detailed explanations regarding the methods to incorporate those biodegradable polymers into the food packages.
Active, smart, and intelligent packaging focuses on innovative strategies to enable food preservation, freshness, easy detection, quality control, and health standards in the global packaging market. Moreover, various types of components applied in food wrapping are non-biobased and cannot satisfy society’s expanding demands for sustainability and environmental protection. Sustainability is a worldwide aspiration that addresses societal challenges such as environment, raw materials, resource efficiency, climate protection, etc. The application of non-biobased materials in led packaging creates environmental issues. Furthermore, rising environmental problems have put packaging under intense scrutiny owing to the ongoing source of huge quantities of plastic waste. Bio-based polymer nanocomposites were recently developed to address these issues using nanoparticles with excellent performance. Finally, this chapter briefly discusses the possibilities for sustainable materials in the 21st century in diverse packaging applications.
В статье приведены результаты научных исследований, дан анализ возможности применения современных смартфонов для оценки антирадикальной активности продуктов питания на примере пивобезалкогольных напитков. В работе приводятся данные по более 30 различным видам напитков: пива, сидра, лимонадов, сокосодержащих напитков из следующих стран: Беларусь, Бельгия, Россия, Германия, Италия, Вьетнам, Сербия, Китай, США, Тайвань, Польша, Азербайджан, Грузия, Республика Корея. Было показано, что средние значения антирадикальной активности напитков сопоставимы с 4,0–4,75 мг в пересчете на активность аскорбиновой кислоты / 30 мл. Было показано, что большая часть напитков, относимых к так называемым «сладким газировкам» (Coca-Cola, Dr Pepper, Red Bull, Fanta и т. д.), имеют значения антирадикальной активности ниже среднего (от 4 до 10–20 раз по некоторым позициям), в свою очередь сокосодержащие напитки и из экстрактов растительного сырья продемонстрировали более высокие значения АРА, что дает основания применять их при разработке новых рецептур. Изучение возможности применения смартфонов для исследования продуктов питания показало достаточно высококоррелирующие значения цветности растворов с такими цветовыми каналами, как RGB (красный, синий, зеленый) и т. д. Всё это позволяет применять современные средства фотовидеофиксации, в том числе смартфоны, для анализа и проведения экспресс-тестирования и исследования продуктов питания. | English: The article presents the results of scientific research. An analysis was conducted on the possibility of using smartphones for assessing the antioxidant activity in food, using beer and non-alcoholic beverages as examples. The paper provides data on more than 30 different types of drinks, including beer, cider, lemonade, juice from countries such as Belarus, Belgium, Germany, Italy, Russia, Vietnam, China, USA, Poland and Serbia. It was also found that antioxidant activity values in drinks are comparable with those of ascorbic acid (4.0-4.75mg/30mL). Most drinks classified as "sweet soda" (Coke, Dr Pepper, Red Bull) have antioxidant levels below the average (4-10x lower for some cases), while juice-based drinks have higher levels, making them suitable for new recipe development. Analysis of potential smartphone use for food testing revealed a strong correlation between chromaticity and color channel values (RGB, red, green, blue). This allows for using modern photo and video tools, such as smartphones, to quickly analyze and test food products.
Nanomaterials are present in almost any industrial sector and addressed in corresponding legislation. The EC has developed a recommendation of the term nanomaterial for regulatory purposes. Due to uncertainties regarding the safety of nanomaterials, it is necessary to develop best practices and facilitate harmonization of assessment practices. However, more research with specific relevance for regulatory questions is still needed, in particular regarding the implementation of the definition of nanomaterials, the enforcement of product labeling, the development of methods for safety testing and risk assessment, and a better availability of quality data on nanomaterials for regulatory purposes.
Food packaging industry presents one of the fastest growing industries nowadays. New trends in this industry, which include reducing food as well as packaging waste, improved preservation of food and prolonged shelf-life together with substitution of petrochemical sources with renewable ones are leading to development of this industrial area in diverse directions. This multidisciplinary challenge is set up both in front of food and material scientists. Nanotechnology is recently answering to these challenges, with different solutions-from improvements in materials properties to active packaging solutions, or both at the same time. Incorporation of nanoparticles into polymer matrix and preparation of hybrid materials is one of the methods of modification of polymer properties. Nano scaled materials with antimicrobial properties can act as active components when added into polymer, thereby leading to prolonged protective function of pristine food packaging material. This paper presents a review in the field of antimicrobial nanomaterials for food packaging in turn of technology, application and regulatory issues.
This scientific opinion of EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids deals with the safety assessment of the active substances palladium metal (CAS No 7440-05-3, FCM No 993) and hydrogen gas (CAS No 1333-74-0, FCM No 1038), which are intended to be used as an oxygen scavenger in packages of foods and beverages at room temperature or below. The active article is designed as a gas permeable but liquid impermeable laminated pad, which is placed within a cap or closure or as an adhesive label on tray lids. The palladium metal is not in direct contact with the food being separated from it by different layers of passive materials. The specific migration of palladium metal into conventional food simulants was not detected at the limit of quantification of 0.6 µg/kg. Palladium was considered to be non genotoxic and of no toxicological concern under a low exposure level resulting from a concentration up to 50 µg/kg food in a previous evaluation (EFSA CEF Panel, 2012). Based on these previously drawn conclusions and given the intended conditions of use leading to non-detectable migration, the CEF Panel concluded that the active substances palladium and hydrogen do not raise a safety concern for the consumer when used as an oxygen scavenger in packages for foods and beverages at room temperatures or below. Palladium should not be in direct contact with food and should be incorporated in a passive structure impermeable to liquids which prevents the migration at detectable levels.
An active packaging system has been designed for the shelf life extension of ready to eat meat products. The package included an inner surface coated with a chitosan film with thyme essential oil (0%, 0.5%, 1%, and 2%) not in direct contact with the meat. Our aim was to reduce the impact of thyme essential oil (EO) on meat sensory properties by using a chemotype with low odor intensity. The pH, color parameters, microbial populations, and sensory properties were assessed during 4 weeks of refrigerated storage. The presence of EO films reduced yeast populations, whereas aerobic mesophilic bacteria, lactic acid bacteria, and enterobacteria were not affected by the presence of the EO in the films. Meat color preservation (a *) was enhanced in the presence of EO, giving a better appearance to the packaged meat. The presence of the chitosan-EO layer reduced water condensation inside the package, whereas packages containing only chitosan had evident water droplets. Thyme odor was perceived as desirable in cooked meat, and the typical product odor intensity decreased by increasing the EO concentration. Further studies should point towards developing oil blends or combinations with natural antimicrobial agents to be incorporated into the film to improve its antimicrobial properties.
The packaging of food is one of the most essential parts of the food manufacturing process, since it provides sustainability for the quality and storage of food products. In this study, bactericidal materials to be used as food packaging applications were developed. Oxidized regenerated cellulose microparticles (ORCs) were synthesized and used as filler in a poly(ε-caprolactone) (PCL) matrix for food packaging materials. In order to examine its usage in food packaging, the water uptake, water vapor and oxygen permeability were tested. Compared to pure PCL, addition of 4 % ORC decreased 93 and 70 % of the oxygen and water permeability, respectively. In vitro bactericidal activity was indicated against gram-negative Escherichia coli and gram-positive Staphylococcus aureus. Bactericidal activity against Listeria monocytogenes was also examined on salami to investigate the preservation and maintenance of food safety. Fifty percent of the total colony-forming units on salami was dead after 14 days of being packaged in ORC containing PCL composite material. Taken together, these results are promising for the development of ORC-containing active food packaging materials.
An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, an inhibition of the CSP was observed. Because such catalytic systems are susceptible to poisoning by sulfur-containing compounds, the aim of this study was to understand the inactivation of palladium-based catalysts in presence of foods containing volatile sulfur compounds (VSCs). To achieve this, the oxygen scavenging activity (OSA) of the CSP was evaluated in presence of selected food products. Afterwards, VSCs mainly present in these foods were exposed to the CSP, and the influence on the OSA was evaluated. Finally, headspace analysis was performed with the diluted VSCs and with the packaged food products using proton transfer reaction time-of-flight mass spectrometry. It was found that the catalytic activity of the CSP was inhibited when VSCs were present in the headspace in concentrations ranging between 10.8-36.0ppbv (dimethyl sulfide, DMS), 1.2-7.2ppbv (dimethyl disulfide), 0.7-0.9ppbv (dimethyl trisulfide), 2.1-5.8ppbv (methional) and 4.6-24.5ppbv (furfuryl thiol). It was concluded that in packaged roast beef and cheese, DMS may be the compound mainly responsible for the inactivation of the CSP. In packagings containing ham, the key compounds were hydrogen sulfide and methanethiol; in peanuts, it was methanethiol; and in par-baked buns, an accumulation of methional, DMS, butanethiol and methionol. When potato chips were packaged, it was demonstrated that when VSCs are present in low concentrations, oxygen can still be scavenged at a reduced OSA.
Silver (Ag) nanoparticles (NPs) were synthesised and characterised, and their antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas fluorescens and microflora derived from raw chicken, beef or cooked ham was determined. Polyvinyl chloride (PVC) films or antimicrobial Ag/PVC nanocomposite films were manufactured via a solvent casting method and the mechanical and thermal properties of these materials determined. Manufactured antimicrobial Ag/PVC nanocomposite films were used to wrap chicken breast fillets, followed by modified atmosphere packaging (using conventional laminates and employing a gas mix of 60 % N2/40 % CO2), and compared against PVC control films. In general, Gram-negative bacteria were more sensitive to Ag NPs than Gram-positive bacteria and microflora isolated from meat products were more resistant than pure culture bacteria. However, the most sensitive bacteria to Ag NPs were Pseudomonas fluorescens. No significant differences (p > 0.05) in tensile strength and elongation at break were observed, but glass transition temperatures (T
g) of Ag/PVC nanocomposite films were lower (p < 0.05) when compared to PVC control films. Results also indicated that antimicrobial Ag/PVC nanocomposite films significantly (p < 0.05) extended the shelf-life of chicken breast fillets and reduced lipid oxidation of chicken breast fillets compared to PVC-wrapped equivalents. Overall, results indicated that antimicrobial Ag/PVC nanocomposite films can potentially be used as antimicrobial packaging for food packaging applications.
Natural antioxidants, including polyphenols, flavonoids, anthocyanins and carotenoids, play an important role in the treatment and prevention of a large number of diseases. However, studies indicate that natural antioxidants can act as prooxidants, which produce free radicals and cause DNA damage and mutagenesis. The prooxidant activity is typically catalyzed by metals, particularly transition metals such as Fe and Cu, present in biological systems. In this article, we aim to review new in vitro and in vivo evidence of the prooxidant activity of phenolics, flavonoids, anthocyanins and carotenoids. We highlight the role of catalyzing metals, including transition metals, non-transition metals and metalloids, in the prooxidant activity of natural antioxidants. Prooxidant structure-activity relationships of simple phenolics, flavonoids and anthocyanins and the role of cellular antioxidant defense, including endogenous antioxidant compounds and antioxidant enzymes, are also addressed in this review. In addition, we discuss the question, With respect to in vitro evidence of the prooxidant activity of antioxidants, can we translate this activity into biological systems and the human body?
Concerns on environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumers' demand for high quality food products has caused an increasing interest in developing biodegradable packaging materials using annually renewable natural biopolymers. However, inherent shortcomings of natural polymer-based packaging materials, such as low mechanical properties and low water resistance, are causing a major limitation for their industrial use. The recent advent of nanocomposite technology raised renewed interest in the use of natural biopolymers in food packaging applications. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to their nanometer size dispersion. These improvements include increased mechanical strength, gas barrier, and water resistance without sacrificing the biodegradability and optical clarity of the packaging material. Additionally, biologically active ingredients can be added to impart the desired functional properties to the resulting packaging materials. Such biopolymer-based nanocomposite packaging materials with bio-functional properties have huge potential for application in the active food packaging industry.
At present, there is a great need to develop techniques to maintain the natural qualities of cooked ready-to-eat (RTE) foods without using chemical preservatives, for example, vacuum packaging or modified atmosphere packaging (MAP) (Day, 1998). Foods must be prepared at relatively high temperatures (around 100°C) and then packed in vacuum or modified atmosphere (MA). The process is finalized with a rapid cooling step followed by refrigerated storage. The final product should be reheated at approximately 70°C for 2 min before consumption (Sallares, 1995).
Gelatin was chemically cross-linked with lactose in order to analyze the effect of this reaction in the antioxidant capacity of gelatin films. Since phenolic compounds are formed during cross-linking, the antioxidant activity of gelatin films was assessed. Although these cross-linking films showed certain antioxidant capacity, the incorporation of tetrahydrocurcumin (THC) into the films forming solutions greatly increased the antioxidant capacity of gelatin films. Total phenolic content, expressed as mg gallic acid equivalent (GAE), increased from 14 to 43 mg GAE/L. Furthermore, free radical scavenging capacity showed a three-fold increase, as shown by inhibition values. The changes observed were related to the differences found in the film surface, such as lower gloss and higher roughness.
To explore the use of starfish gelatin (SFG) films as a biodegradable material, SFG from starfish was extracted and used as a film material. In addition, to provide antimicrobial activity and enhanced flavor of SFG films, vanillin was incorporated. As the concentration of vanillin increased, the tensile strength of the films increased and water vapor permeability decreased. With regard to the structural characteristics of SFG films containing vanillin, the microstructure of the SFG films was not affected by the addition of vanillin. In addition, the SFG films containing vanillin exhibited antimicrobial activity against Listeria monocytogenes. As the application of the SFG films, crab sticks were packed with SFG films containing 0.05% vanillin. During storage, the populations of L. monocytogenes inoculated on crab sticks wrapped with SFG films containing vanillin were lower than those on the control sample, suggesting that SFG films containing vanillin can be useful in active food packaging.
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of advantame as a sweetener for use in the food categories specified in the dossier. Advantame is stable under normal storage conditions. The Panel noted that there is an indication of advantame instability in acidic beverages and thermally treated foods. Metabolism and toxicokinetics of advantame and its main metabolite, ANS9801-acid, have been studied in mice, rats, rabbits, dogs and humans. Advantame is rapidly but poorly absorbed and the main excretion route is via faeces. The Panel concluded that advantame does not raised concern with regards to genotoxicity and carcinogenicity. The critical effect observed in animal studies was maternal toxicity (gastrointestinal disturbances) in the prenatal developmental toxicity study in rabbits. The NOAEL for this effect was 500 mg advantame/kg bw/day. Advantame was well tolerated in single or repeated doses up to 0.5 mg/kg bw/day by normo-glycemic or diabetic subjects. The Panel established an ADI of 5 mg/kg bw/day based on the application of a 100-fold uncertainty factor to the NOAEL of 500 mg/kg bw/day for maternal toxicity from the prenatal developmental toxicity study in the rabbit. Conservative estimates of advantame exposure for high level adults and children consumers were below the ADI for the proposed use levels.
The ability of superabsorbent polymers (SAP) in drying maize and controlling aflatoxin contamination was studied under different temperatures, drying times and SAP-to-maize ratios. Temperature and drying time showed significant influence on the aflatoxin formation. SAP-to-maize ratios between 1:1 and 1:5 showed little or no aflatoxin contamination after drying to the optimal moisture content (MC) of 13 %, while for ratios 1:10 and 1:20, aflatoxin contamination was not well controlled due to the overall higher MC and drying time, which made these ratios unsuitable for the drying process. Results clearly show that temperature, frequency of SAP change, drying time and SAP-to-maize ratio influenced the drying rate and aflatoxin contamination. Furthermore, it was shown that SAP had good potential for grain drying and can be used iteratively, which can make this system an optimal solution to reduce aflatoxin contamination in maize, particular for developing countries and resource-lacking areas.
Antimicrobial nano-silver packaging (ANP) films were synthesized by blending polyethylene and highly dispersed Ag/TiO2 powder for rice storage at 37 °C and 70% relative humidity. ANP films were characterized by X-ray diffraction and silver migration. The antimicrobial activity of the films was assessed on Aspergillus flavus (A. flavus) by scanning electron microscope and total plate count, and the storage quality of rice was evaluated by texture analyzer and rapid viscosity analyzer. The results show that ANP had a quite beneficial effect on the antimildew and physicochemical property as compared to the normal PE packaging. During 35 days storage, the migration of silver into rice was not evident. A lower microbial population is observed on ANP that should be attributed to the presence of Ag/TiO2. Furthermore, rice packed by ANP shows an enhanced quality with regards to texture and pasting properties. Therefore, ANP is a promising packaging material for rice storage.
We prepared and characterized active, oxygen-scavenging, low density polyethylene (LDPE) films from a non-metallic-based oxygen scavenging system (OSS) containing 1, 3, 5, 10, and 20% of gallic acid (GA) and potassium chloride (PC). We compared the surface morphology and mechanical, permeability, and optical properties of the oxygen-scavenging LDPE film with those of pure LDPE film. The surface morphology, gas barrier, and thermal properties indicate that the OSS was well incorporated into the LDPE film structure. The surface roughness of the film increased with the amount of oxygen scavenging material. The oxygen and water vapor permeability of the developed film also increased with the amount of oxygen scavenging material, though its elongation decreased. The oxygen scavenging capability of the prepared film was analyzed at different temperatures. The initial oxygen content (%) in the vial headspace, 20.90%, decreased to 16.6% at 4 °C, 14.6% at 23 °C, and 12.7% at 50 °C after 7 days of storage with the film containing 20% OSS. The film impregnated with 20% organic oxygen scavenging material showed an effective oxygen scavenging capacity of 0.709 mL/cm2 at 23 °C. Relative humidity triggered the oxygen scavenging reaction. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 44138.
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in _Longissimus_ muscle. In addition, the effects of aging (one, seven and 14 days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5 g/d decreased lipid oxidation. The addition of 7.0 g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14 days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5 g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
Bacterial growth, microbiota and sensory quality of cod loins (farmed Atlantic cod, Gadus morhua) was studied during 15 days of storage (2 °C), packaged in vacuum or in modified atmosphere package (MAP, 60% CO2/40% N2, g/p ratio 1.6/1), with a CO2 emitter pad or a liquid absorbent pad. The objective was to investigate how packaging with CO2 emitter can prolong shelf life in vacuum, and in low headspace MAP. Sensory analysis showed that the initial freshness was better preserved by adding a CO2 emitter in both vacuum and MAP. The MAP had equal antibacterial effect compared to vacuum added CO2 emitter. 16S rDNA sequencing showed that CO2 emitter did not alter the dominant bacterial composition and that Photobacterium sp. dominated all packaging methods. Vacuum packaged samples past shelf life after 7 days of storage, vacuum added a CO2 emitter and MAP after 9 days, and MAP added a CO2 emitter after 13 days.
A novel bionanocomposites packaging material prepared using chitosan (CH), carboxymethyl cellulose (CMC), and zinc oxide nanoparticles (ZnO-NPs), namely CH/CMC/ZnO bionanocomposites, was prepared by casting method. The CH/CMC/ZnO bionanocomposites were investigated using FT-IR, TEM, SEM, XRD, and TGA. The acquired bionanocomposites exhibited improved mechanical and thermal properties compare with the biocomposites (CH/CMC) blend. The soft white cheese were manufactured, packaged within the prepared bionanocomposites films and stored at 7 °C for 30 days. The influence of packaging material on packaged cheese (rheological properties, colour measurements, moisture, pH and titratable acidity) were assessed. Furthermore, the effect of packaging material on the total bacterial counts, mold & yeast and coliform in cheese was evaluated. The prepared bionanocomposites displayed good antibacterial activity against gram positive (Staphylococcus aureus), gram negative (Pseudomonas aeruginosa, Escherichia coli) bacteria and fungi (Candidia albicans). Moreover, the packaging films assisted in increasing the shelf life of white soft cheese. Therefore, it can be used in food packaging applications.
In the present study, a new innovative procedure to incorporate an antimicrobial agent in a multilayer active material was used to prepare several antimicrobial packaging materials. For this purpose, the activity of six antimicrobial substances was evaluated and three of them were selected as active agents. Among the active materials prepared, those containing polyurethane adhesive free of isocyanates and different concentrations of cinnamon essential oil as active agent were the most effective. Therefore, these materials were studied in depth. Migration assays demonstrated that cinnamaldehyde was released from these active packaging materials to the food simulant. However, the degradation of cinnamaldehyde in the food simulant was also observed. Finally, the antimicrobial activity of the material was evaluated in tomato puree, obtaining high efficiency for Escherichia coli O157:H7 and Saccharomyces cereviase but not for Mucor mucedo.
A 125 μg/mL of nisin and 30 mM of disodium ethylenediaminetetraacetate (EDTA) were immobilized on the surface of the nanocrystal (CNC)/chitosan nanocomposite films by using genipin as a cross-linking agent. The effect of low-dose gamma irradiation on the antimicrobial activity of the films was tested in vitro against Escherichia coli and Listeria monocytogenes. The genipin cross-linked films prepared by irradiating at 1.5 kGy demonstrated the highest antimicrobial activity against both the bacteria at the end of 35 days of storage at 37 °C showing an inhibition zone of 27.1 mm for E. coli and 27.7 mm for L. monocytogenes as compared to 23.4 mm and 23.8 mm for the same respective bacteria at day 1. The films restricted the growth of psychrotrophs, mesophiles and Lactobacillus spp. (LAB) in fresh pork loin meats and increased the microbiological shelf-life of meat sample by more than 5 weeks. The films also reduced the count of E. coli and L. monocytogenes in meat samples by 4.4 and 5.7 log CFU/g, respectively, after 35 days of storage.
The efficiency of an oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent the discoloration of cooked cured ham. Sliced ham was packed under modified atmosphere (2 vol.% O2, 5 vol.% H2, 93 vol.% N2) or normal atmosphere in high barrier trays with or without CSP. Packages were stored for 21 days at 4 ± 1 °C under illumination or in darkness. Samples stored in the dark did not show any discoloration, whereas ham stored under illumination showed a pronounced loss in redness. In packages with the CSP, the headspace oxygen concentration of 2 vol.% was removed within 35 min. There was no discoloration observed in samples with CSP although they were stored with 24 h/day illumination. Significant differences (p < 0.01) in redness between the illuminated samples with and without CSP could already be observed after 2 h of storage.
Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain. Part 3 focuses on smart packaging for brand protection and enhancement. Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology. The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.
Three different packaging systems: vacuum packaging, rosemary active packaging, and oxygen scavenger packaging were compared for their ability to counteract lipid oxidation in pork patties upon storage at 5 °C for 60 days following high pressure processing (HPP) (700 MPa, 10 min, 5 °C). Lipid oxidation was studied at the surface and the inner part by measuring secondary lipid oxidation products (TBARs) and the tendency to form radicals by electron spin resonance (ESR) spectroscopy. Lipid oxidation was lower in the inner part than at the surface for all three packaging systems. Rosemary active packaging was the most effective method to protect pork patties from the HPP-induced lipid oxidation, while oxygen scavenger packaging was not effective since residual oxygen remained in the package in the initial period of storage. The kinetics of the oxygen trapping by oxygen scavengers appears to be a crucial factor for this application.
For packaged fresh produce, inappropriate high relative humidity (RH) levels and condensation of water vapour cause premature spoilage. Humidity-regulating trays were developed to solve this issue. They were made from a thermoformed multilayer structure: polyethylene (outside)/foamed hygroscopic ionomer (active layer) with 0 or 12 wt% NaCl/hygroscopic ionomer (sealing layer, inside). Moisture absorption kinetics of the humidity-regulating trays with 0 and 12 wt% NaCl (T-0 and T-12, respectively) was investigated under different RH conditions (76, 86, 96 and 100 %) at 13 °C for 16 days. Additional trays containing 7 g of distilled water were closed with a high barrier lidding film, and the headspace RH was continuously monitored as a function of time. As control, a polypropylene (control-PP) tray was used. Strawberries and tomatoes were used to test capability of the trays to regulate in-package RH. The amount of water absorbed by the T-0 and T-12 trays was 7.6 and 13.2 g, respectively. Active hygroscopic ionomer layer was effective in water vapour absorption, and the integration of NaCl into this active layer increased the water vapour absorption capacity of the tray. The Weibull model adequately described the moisture sorption kinetics of the individual packaging trays as a function of time. The headspace RH of trays covered with a lidding film was found to be 89.8, 99.6 and 100 % in the T-12, T-0 and control-PP trays, respectively. The T-12 trays containing fresh produce best regulated the in-package RH below 97 % and maintained overall quality, but at the expense of slightly higher product weight loss (2–3 wt% for strawberry, 1 wt% for tomatoes) compared to the control-PP trays (0.3–0.6 wt%).
MAP machinery;modified atmosphere packaging (MAP);controlled atmosphere (CA);modified atmosphere (MA)
The packaging of a food is normally understood to include the packaging process as well as the materials used to fabricate the package or container. Accordingly, the way in which the food is treated while being placed in the package, as well as the atmosphere and the extent of protection from external or internal influences, can alter the extent to which it needs or can benefit from additives.
Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and 30°C up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.
New packaging technologies, materials and formats for fast-moving consumer products. Joe P. Kerry, University College Cork, Ireland. Smart packaging technologies will play a significant role in the continued development of fast-moving consumer goods. Huge interest in product wastage is now becoming a "hot political button" due to issues pertaining to resource security and environmental concerns, especially with respect to food. Resources are becoming more scarce, making material wastage taboo. Cost has been the key barrier for smart packaging to date, but new technological approaches will help address this issue. As product prices increase, especially for food and beverages, investment will become increasingly worthwhile. Safer and higher quality goods will be demanded as the global economy shrinks and food and material prices increase. Retailers will require ever longer shelf lives for retail products, especially for food and beverage products. These pressure points will eventually create more niches for smart packaging technologies. Consumers will still desire convenience, luxury, and, where necessary, pampering therefore, the potential uses for smart packaging technologies within the high-value cosmetic and personal care area are numerous. The protection of product brands and the need for demonstrated product authenticity (based on product quality and safety attributes) needs to be addressed by smart packaging technologies, especially with respect to the sale and consumption of medicinal products.
The economic benefits of the paper industry made it one of the most important industrial sectors in the world. This review will focus on the recent development of nanotechnology, in the context of additives used in the paper industry. Nanotechnology is used to alter the production process based on the changes towards resource-based and industrial knowledge, prompting the changes in a similar direction, with much greater emphasis on stability. Nanofiber, nanofiller, nanocomposites, and nanoscale chemicals used in paper applications forms the crux of the work. The application and production of nano-additives to the paper industry have attracted the attention of scientists and researchers, due to the resulting profound improvement to the properties of the produced papers, encompassing mechanical, printability, glossiness, and gas barrier properties. The purported benefits of nano-additives are numerous, among them high surface area, strength, and low weight, high stiffness, and maintained sustainability. However, the integration of nanotechnology in the paper industry could not be up-scaled or commercialized, due to a few challenges, which are increased cost, lack of compatibility among materials, and knowledge gap.
Modified atmosphere packaging of meat, poultry, and fish. Kay Cooksey, Clemson University, USA. Modified atmosphere packaging (MAP) of meat poultry and fish has remained one of the best methods to increase shelf life and allow distribution of a consistent and cost-effective product to retail. Gas mixtures, materials, and machinery have not changed much in recent years; thus, innovation has focused on providing better color and appearance as well as quality improvement using combination treatments including irradiation, argon, ozone, and active packaging techniques. Changes in MAP for red meat have addressed consumer response and industry reaction to the use of CO to maintain the red color of meat. Consumers prefer a bright red color but are confused by the technology involved and become less willing to purchase products that involve technology that has the appearance of deception. Combination treatments and processes have varying degrees of benefits, but in all cases cost must be weighed against the benefits. Of the active packaging techniques studied, antimicrobial methods have attracted the most interest in terms of research for poultry and fish products. Antimicrobial treatments have shown promise for MAP meat products but face challenges relative to commercializing methods developed on a small laboratory scale.
Background:
Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coatings can protect them and maintain their efficacy. In this context, this study evaluated the effect of OEO applied within pectin coatings on the inhibition of Alternaria alternata growth, antioxidant content and sensorial acceptability of tomatoes.
Results:
The major volatile compounds of OEO were carvacrol (47.41%), p-cymene (26.44%) and thymol (3.02%). All the applied OEO concentrations (15.7, 25.9 and 36.1 g L(-1) ) inhibited the in vitro growth of A. alternata; whereas, the in vivo effective concentrations were 25.9 and 36.1 g L(-1) . Additionally, there was an increment of total phenols and antioxidant activity in coated tomatoes compared to controls. Aroma acceptability of tomatoes was not affected by the pectin-OEO coating; additionally, the pectin, pectin-OEO 15.7 g L(-1) treatments and control tomatoes showed higher flavor acceptability than those coated with pectin-OEO 25.9 and 36.1 g L(-1) .
Conclusion:
Pectin-OEO coatings showed antifungal effect and increased the antioxidant activity without negative effects on the sensorial acceptability of tomatoes.
A new engineering-oriented model for prediction of the effect of temperature on the kinetics of oxygen absorption by iron-based oxygen scavengers (IOSs) was developed. The model is based on the physicochemical mechanism of the O2 scavenging process by the active component of the IOS (iron powder). The conclusions of this study are: (1) the iron deposits formed on the iron particles are composed of 2 different layers: an inner layer of Fe3 O4 and an outer layer of FeOOH that vanishes with the depletion of oxygen. (2) The model considers the chemical processes in the heterogeneous closed system "Fe-H2 O-NaCl-O2 " and describes the kinetics of oxygen absorption by the powder, depending on the characteristics of the system. (3) The nonlinear ordinary differential equation (ODE) of the O2 absorption kinetics was derived and a simple approximate solution to this ODE was obtained theoretically that is similar to the empirical exponential formula published in the relevant literature. (4) The temperature dependence of the oxygen absorption rate is more complicated than that described by the Arrhenius equation.
This chapter introduces an overall overview of the intelligent packaging (IP) systems; the emerging technology that has recently received an immense interest not only from the researchers but also from the consumers as a very attractive alternative to the conventional packaging due to the many benefits such as monitoring and maintaining the safety of products throughout the supply chain from the producers to the consumers and prolonging the shelf life of food products. The IP includes indicators (time-temperature indicators; integrity or gas indicators; freshness indicators); barcodes and radiofrequency identification tags (RFID); sensors (biosensors; gas sensors; fluorescence-based oxygen sensors), etc. Current technical addresses of the IP were updated. And also legal aspects of using the IP as well as problems associated with the commercialization and some probable solutions that will lead to wider adoption of this technology in the food industry in the near future were discussed.
Biocomposite films were prepared by incorporating different concentrations of beet root residue powder (BRP) (2, 4, 8, and 12 g BRP/100 g water) into films based on residues of gelatin capsules (GCR) (40 g GCR/100 g water). Control films had no BRP added. A complete mechanical, physicochemical, barrier, optical, and antioxidant characterization of all films was performed. Among all the films considered, BRP12 was found to present the most adequate properties and was further investigated. SEM micrographs showed that BRP12 presented a less homogeneous surface in comparison with the control film, but they showed similar thermal stability. After 15 days of soil degradation, the films lost over 75% of weight. The films were effective on protecting sunflower oil from primary oxidation process, and BRP12 showed higher protection than control film. Therefore, this study suggests that the formulated films could act as promising antioxidant materials and contribute to environmentally friendly technologies.