Active Edible Packaging

Barbosa, Cássia H.; Andrade, M. I. Paz; Vilarinho, Fernanda; Fernando, Ana Luísa Almaça da Cruz; Sanches-Silva, A.

doi:10.3390/encyclopedia1020030

Cited by 34 publications

(42 citation statements)

References 84 publications

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“…1935/2004 and its amendments, as well as Regulation No. 2023/2006 [ 66 ]. Active packaging must be sufficiently inert to prevent their constituents from transferring into food in quantities that could threaten human health, or that cause undesirable changes in the characteristics of the food or deterioration of the food’s organoleptic qualities under regular and inevitable use conditions [ 66 , 67 ].…”

Section: Components Of Edible Filmsmentioning

confidence: 99%

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Kong

Degraeve

Pui

2022

Foods

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Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart effective antimicrobial properties generally exceed the organoleptic acceptance levels. However, by nanoemulsifying EOs, it is possible to increase their antimicrobial activity while reducing the amount required. This review provides an overview of the physico-chemical and mechanical properties of polysaccharide-based edible films incorporated with EOs nanoemulsions and of their application to the preservation of different food types. By incorporating EOs nanoemulsions into the packaging matrix, these edible films can help to extend the shelf-life of food products while also improving the quality and safety of the food product during storage. It can be concluded that these edible films have the potential to be used in the food industry as a green, sustainable, and biodegradable method for perishable foods preservation.

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Section: Components Of Edible Filmsmentioning

confidence: 99%

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Kong

Degraeve

Pui

2022

Foods

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“…The incorporation of additives and active agents in edible coating improved their functionality and application to food (Silva‐Weiss et al., 2013). There are several types of additives, such as colorants, flavor agents, nutrients, plasticizers, emulsifiers, and antibrowning agents, which have been used to improve the mechanical, physical, and thermal properties of edible packaging for food applications (Barbosa et al., 2021; Suhag et al., 2020). Therefore, the bioactive agents are the source and are responsible for improving antimicrobial and antioxidant efficiency of the edible coating and films.…”

Section: Edible Coatingsmentioning

confidence: 99%

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

Yadav

Kumar

Upadhyay‬

et al. 2022

Journal of Food Science

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Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses.Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

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“…It is highly recommended to develop encapsulated edible films containing NAMAs that are sensitive to high temperatures. The only disadvantage is the low productivity rate, which discourages its commercial application [84].…”

Section: Electro Spinningmentioning

confidence: 99%

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

Punia

Chaudhary

Thakur

et al. 2021

Foods

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Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc., and other consumable constituents extracted from various non-conventional sources are used alone or imbibed together. Edible packaging with antimicrobial components had led to the development of the hypothesis of active packaging which safeguards the quality of foods as well as health of consumers. Natural antimicrobial agents (NAMAs) like essential oils from spices, bioactive compounds derived from vegetables and fruits, animal and microorganism derived compounds having antimicrobial properties can be potentially used in edible films as superior replcement for synthetic compounds, thus serving the purpose of quality and heath. Most of the natural antimicrobial agents enjoy GRAS status and are safer than their synthetic counterparts. This review focuses on updated literature on the sources, properties and potential applications of NAMAs in the food industry. This review also analyzes the biodegradability and biocompatibility and edibility properties of NAMAs enriched films and it can be concluded that NAMAs are better substitutes but affect the organoleptic as well as the mechanical properties of the films. Despite many advantages, the inclusion of NAMAs into the films needs to be investigated more to quantify the inhibitory concentration without affecting the properties of films and exerting potential antimicrobial action to ensure food safety.

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Active Edible Packaging

Cited by 34 publications

References 84 publications

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review

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