Advances in antioxidant active food packaging

Gómez-Estaca, Joaquín; López-de-Dicastillo, Carol; Hernández‐Muñoz, Pilar; Catalá, Ramón; Gavara, Rafael

doi:10.1016/j.tifs.2013.10.008

Cited by 482 publications

(281 citation statements)

References 68 publications

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“…Kavoosi et al (2013) reported that addition of carvacrol resulted in the lowered interaction between gelatin monomers, and might hinder polymer chain-to-chain interactions. As a consequence, the decrease in mechanical property could be obtained (Gomez-Estaca et al 2014). When comparing YM and TS between the control gelatin film and nanocomposite film (without EECH addition), it was found that the latter showed the higher values than the former (P < 0.05).…”

Section: Mechanical Propertiesmentioning

confidence: 92%

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

et al. 2015

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Impacts of ethanolic extract from coconut husk (EECH) at 0-0.4 % (w/w, on protein basis) on properties of films from tilapia skin gelatin and gelatin/Cloisite Na + nanocomposite films were investigated. Young's Modulus, tensile strength and elongation at break of both films decreased with addition of EECH (P<0.05). The lowest water vapour permeability (WVP) was obtained for gelatin film containing 0.05 % EECH (w/w) (P<0.05). Nevertheless, the nanocomposite film showed the lowest WVP when incorporated with 0.4 % EECH (w/w) (P<0.05). Generally, L*-value (lightness) decreased and a*-value (redness) of films increased (P<0.05) with increasing levels of EECH, regardless of nanoclay incorporation. Transparency of both films generally decreased as the level of EECH increased (P<0.05). Intercalated or exfoliated structure of nanocomposite films was revealed by wide angle X-ray diffraction (WAXD) analysis. Based on scanning electron microscopic (SEM) analysis, the rougher surface was found when EECH was added. EECH had varying impact on thermal stability of films as revealed by thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Thus, the incorporation of EECH determined the properties of both gelatin film and nanocomposite film in which the improved water vapour barrier property could be obtained.

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Section: Mechanical Propertiesmentioning

confidence: 92%

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

et al. 2015

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“…The addition of bioactive compounds with antioxidant/antimicrobial properties directly to food or packaging materials depends primarily on their activity against the targeted microorganisms and oxidative degradation, and their ability to be released at controlled rate during storage and distribution, resulting in extension of food shelf-life 100 . Nevertheless, other factors, including specific activity of bioactive chemicals, resistance of microorganisms to their action, controlled release mechanisms, chemical nature of the packaged food, physical and mechanical properties of packaging materials, organoleptic properties and potential toxicity of additives should be considered to design packaging systems with bioactive compounds 17,98 . The mechanical, gas barrier, thermal and morphological properties of films can be altered by the incorporation of bioactive additives.…”

Section: Active Compoundsmentioning

confidence: 99%

“…Several procedures have been proposed, most of them based on producing and determining oxidative free-radicals, to evaluate the antioxidant properties of additives used in packaging materials. This is the case of oxygen radical absorbance capacities (ORAC), ferric reducing antioxidant power (FRAP), ABTS and DPPH tests 17 .…”

Section: Introductionmentioning

confidence: 99%

Use of herbs, spices and their bioactive compounds in active food packaging

et al. 2015

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The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. This review aims to present the last published work in this area.

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“…Temperatures used in chilling range from 0 to 10°C -the optimum temperature for the majority of the stored vegetables. Such values contribute to growth inhibition of pathogenic microorganisms, lower activity of enzymes, and limit the metabolic processes in vegetables [Costa et al, 2011;Gómez-Estaca et al, 2014].…”

Section: Introductionmentioning

confidence: 99%

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Kapusta‐Duch¹,

Kusznierewicz²,

Leszczyńska³

et al. 2017

Pol. J. Food Nutr. Sci.

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Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a signifi cant infl uence on the antioxidant activity of chilled stored sauerkraut. Unauthenticated Download Date | 5/12/18 8:11 AM

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Advances in antioxidant active food packaging

Cited by 482 publications

References 68 publications

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Properties and characteristics of nanocomposite films from tilapia skin gelatin incorporated with ethanolic extract from coconut husk

Use of herbs, spices and their bioactive compounds in active food packaging

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

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