Active Packaging Coatings

Bastarrachea, Luis J.; Wong, Dana E.; Roman, Maxine J.; Lin, Zhuangsheng; Goddard, Julie M.

doi:10.3390/coatings5040771

Cited by 125 publications

(96 citation statements)

References 115 publications

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“…It is in practice that bifunctional sachets are used for this purpose (labels and mats), which contain a CO 2 emitter and an oxygen scavenger, which absorb oxygen and produce the same volume of carbon dioxide. Iron carbonate Source: study based on: [10,11,14,[27][28][29][30][31][32][33][34][35][36][37][38][39][40][41] [8].…”

Section: It Ismentioning

confidence: 99%

Innovations in the food packaging market: active packaging

Wyrwa

Barska

2017

Eur Food Res Technol

228

123

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Section: It Ismentioning

confidence: 99%

Innovations in the food packaging market: active packaging

Wyrwa

Barska

2017

Eur Food Res Technol

228

123

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“…The electrospun nanofibers can be functionalized using either covalent or noncovalent methods. Encapsulation has been utilized to load active compounds such as antimicrobial agents, enzymes, and antioxidant agents for active food packaging (Bastarrachea et al, 2015). As well, thermal posttreatment has been employed to produce more transparent films with the enhanced mechanical strength (Sagitha, Reshmi, Sundaran, & Sujith, 2018).…”

Section: Functionalization Of Nanofibers For Active Food Packagingmentioning

confidence: 99%

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Zhang

Wang

et al. 2020

Comp Rev Food Sci Food Safe

292

139

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Electrospun nanofibers with structural and functional advantages have drawn much attention due to their potential applications for active food packaging. The traditional role of food packaging is just storage containers for food products. The changes of retailing practice and consumer demand promote the development of active packaging to improve the safety, quality, and shelf life of the packaged foods. To develop the technique of electrospinning for active food packaging, electrospun nanofibers have been covalently or non‐covalently functionalized for loading diverse bioactive compounds including antimicrobial agents, antioxidant agents, oxygen scavengers, carbon dioxide emitters, and ethylene scavengers. The aim of this review is to present a concise but comprehensive summary on the progress of electrospinning techniques for active food packaging. Emphasis is placed on the tunability of the electrospinning technique, which achieves the modification of fiber composition, orientation, and architecture. Efforts are also made to provide functionalized strategies of electrospun polymeric nanofibers for food packaging application. Furthermore, the existing limitations and prospects for developing electrospinning in food packaging area are discussed.

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“…Transition metals such as iron and copper are responsible for various deteriorative reactions such as lipid oxidation, ascorbic acid degradation, and oxidation of vitamins and natural colors in food (Bastarrachea, Wong, Roman, Lin, & Goddard, 2015). To overcome these issues, synthetic metal chelators such as ethylenediamine tetra‐acetic acid (EDTA) can be added for controlling oxidation reactions caused by these transition metals.…”

Section: Multilayer Film Preparation Techniquesmentioning

confidence: 99%

Multilayer packaging: Advances in preparation techniques and emerging food applications

Anukiruthika

Sethupathy

Wilson

et al. 2020

Comp Rev Food Sci Food Safe

177

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In recent years, with advantages of versatility, functionality, and convenience, multilayer food packaging has gained significant interest. As a single entity, multilayer packaging combines the benefits of each monolayer in terms of enhanced barrier properties, mechanical integrity, and functional properties. Of late, apart from conventional approaches such as coextrusion and lamination, concepts of nanotechnology have been used in the preparation of composite multilayer films with improved physical, chemical, and functional characteristics. Further, emerging techniques such as ultraviolet and cold plasma treatments have been used in manufacturing films with enhanced performance through surface modifications. This work provides an up-to-date review on advancements in the preparation of multilayer films for food packaging applications. This includes critical considerations in design, risk of interaction between the package and the food, mathematical modeling and simulation, potential for scale-up, and costs involved. The impact of in-package processing is also explained considering cases of nonthermal processing and advanced thermal processing. Importantly, challenges associated with degradability and recycling multilayer packages and associated implications on sustainability have been discussed. K E Y W O R D Sbiodegradability, improved film characteristics, multilayer packaging, nanotechnology, sustainability, recycling

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Active Packaging Coatings

Cited by 125 publications

References 115 publications

Innovations in the food packaging market: active packaging

Innovations in the food packaging market: active packaging

Electrospinning of nanofibers: Potentials and perspectives for active food packaging

Multilayer packaging: Advances in preparation techniques and emerging food applications

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