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Whey protein concentrate (WPC) films incorporated with a blend of Cinnamomum cassia, Cinnamomum zeylanicum, and Rosmarinus officinalis essential oils were characterized and evaluated for their effectiveness as an antioxidant for food applications. The effect of the incorporation of essential oils (EOs) at different concentrations (1, 2, 2.7, and 5% w/w) in WPC were studied by measuring their physical, optical, mechanical, and microstructural properties, in order to evaluate their behavior as a food packaging. The effectiveness of these active WPC films as a packaged was evaluated using a fatty food model (salami). The state of the salami oxidation was measured by the TBARs and hexanal assays during 180 days of storage. A yellowish characteristic color and opacity of WPC-based films tend to increase with the increase of the EO concentration in the film formulation. While films containing 1 and 2% of EOs showed to be the most hydrophobic and present the lowest moisture content and solubility in water, films with higher EOs % (2, 2.7, and 5%, w/w) presented the highest water vapor transmission rate. The developed WPC active films showed to be heterogeneous, presenting cracks and pores due to the weakening of the polymer chain interaction forces by the EOs, which affected their mechanical behavior.WPC films incorporated with EOs may retard lipid oxidation induced by UV light in food. Besides, they showed to be very effective in the reduction of lipid oxidation in a previous assay with salami, with a longer storage time. The incorporation of these oils in an edible and biodegradable WPC film can be an effective method in the protection of foods against lipid oxidation, which is responsible for loss of food quality, especially in fatty foodstuffs. Lipid oxidation reactions can alter the organoleptic properties of foods, leading to the formation of unpleasant flavours and/or odours and potential toxic compounds. Lipid oxidation also changes the nutritional value and reduces the shelf life of products. 17-20Several EOs were incorporated in packages for food applications as antimicrobial and antioxidant agents, such as winter savory, cinnamon, oregano, clove, pimento, lemon, thymes, ginger, turmeric, plai, and rosemary. [21][22][23][24][25][26] In addition, the combinations of EOs may increase their spectrum of action due the possibility of synergism, resulting in the most effective package in the protection of foods against lipid oxidation and microbial contamination. 26The objective of this work is the incorporation of a blend of 2 cinnamon species (Cinnamomum cassia and Cinnamomum zeylanicum) and rosemary (Rosmarinus officinalis) EOs in a WPC-based film with the purpose of increasing the shelf life of a processed meat product, salami. Characterization of the active films was carried out by evaluation of their physical, optical, mechanical, and microstructural properties. The effectiveness of the new active film against lipid oxidation was evaluated by the TBARS assay and monitorization of hexanal content during food...

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Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents’ sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.

β-carotene loaded bio-based nanoparticles (NPs) were produced by the solvent-displacement method using two polymers: zein and ethylcellulose. The production of NPs was optimised through an experimental design and characterised in terms of average size and polydispersity index. The processing conditions that allowed to obtain NPs (<100 nm) were used for β-carotene encapsulation. Then β-carotene loaded NPs were characterised in terms of zeta potential and encapsulation efficiency. Transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis were performed for further morphological and chemical characterisation. In the end, a static in vitro digestion following the INFOGEST protocol was performed and the bioaccessibility of β-carotene encapsulated in both NPs was determined. Results show that the best conditions for a size-controlled production with a narrow size distribution are lower polymer concentrations and higher antisolvent concentrations. The encapsulation of β-carotene in ethylcellulose NPs resulted in nanoparticles with a mean average size of 60 ± 9 nm and encapsulation efficiency of 74 ± 2%. β-carotene loaded zein-based NPs resulted in a mean size of 83 ± 8 nm and encapsulation efficiency of 93 ± 4%. Results obtained from the in vitro digestion showed that β-carotene bioaccessibility when encapsulated in zein NPs is 37 ± 1%, which is higher than the value of 8.3 ± 0.1% obtained for the ethylcellulose NPs.

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Nopal is a potential source of mucilage that can be used in different food applications. One of its potential use is the development of films and coatings where it can act as a packaging material but also as a source of bioactive compounds. Therefore, this work aimed to develop and characterize pectin-based films loaded with mucilage extracted from two species of nopal, Copena F1 (Cop) and Villanueva (Vi). The obtained mucilages were denominated as materials without fibre (Copwtf and Viwtf) and with fibre (Copwf and Viwf), according to the fibre’s size. Films were produced with pectin (2% w/v), mucilage (2.5% w/v) and glycerol (0.5% w/v) by the casting method. The addition of mucilages was shown to influence the visual appearance, optical properties and morphology of the films. The presence of mucilage also changed the moisture content, water contact angle and water vapour permeability of the films. The pectin-based films without mucilage presented the best mechanical properties. Fourier-transform infrared (FTIR) spectroscopy showed similar signals in terms of frequency and intensity, for all the films, not showing any chemical modification. Results show that the mucilage obtained from different nopal fractions can be used in pectin-based films foreseeing their use as films or coatings in food applications.