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A tannins-rich chestnut extract was used to enhance the antioxidant and antibacterial properties of chitosan-based film materials. The favorable mechanical properties of the novel material enabled its application in the preparation of the sachets that were used for packing and storage of filled fresh pasta.The fresh pasta aging progressed in conventional refrigerated storage conditions of 8 ℃ with 60 ± 2% relative humidity in the absence of light for 60 days. The rapid moisture mobility between a starchy food and sachets during the first nine days of storage induced retrogradation of the fresh pasta, whereby total phenolic content show dependency on moisture throughout the shelf life. Active components within the sachet prevented microbial growth on the food surface during the entire 60 days.

Abstract Waste/residual marine biomass represents a vast and potentially underexplored source of biopolymers chitin/chitosan and alginate. Their isolation and potential application in the development and production of bio-based food packaging are gaining in attractiveness due to a recent increment in plastic pollution awareness. Accordingly, a review of the latest research work was given to cover the pathway from biomass sources to biopolymers isolation and application in the development of active (antimicrobial/antioxidant) film materials intended for food packaging. Screening of the novel eco-friendly isolation processes was followed by an extensive overview of the most recent publications covering the chitosan- and alginate-based films with incorporated active agents.

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A micro packed-bed reactor (µPBR) based on two-parallel-plates configuration with immobilized Candida antarctica lipase B in the form of porous particles (Novozym ® 435) was theoretically and experimentally characterized. A residence time distribution (RTD) within µPBRs comprising various random distributions of particles placed in one layer was computationally predicted by a mesoscopic lattice Boltzmann (LB) method. Numerical simulations were compared with measurements of RTD, obtained by stimulus-response experiment with a pulse input using glucose as a tracer, monitored by an electrochemical glucose oxidase microbiosensor integrated with the reactor. The model was validated by a good agreement between the experimental data and predictions of LB model at different conditions.

Please cite this article as: M. Bajić, A. Oberlintner, K. Kõrge, et al., Formulation of active food packaging by design: Linking composition of the film-forming solution to properties of the chitosan-based film by response surface methodology (RSM) modelling,