Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products

Renovation of Agro-Waste for Sustainable Food Packaging: A Review

“…Rodríguez-Félix et al (2022) [ 65 ] developed zein films with ultrafiltered betalain extracted from beet bagasse, which showed the most hydrophobicity, higher antioxidant activity, and higher amount of betalains (specifically betacyanins). In contrast, Tkaczewska et al (2023) [ 59 ] found that single- and double-layer edible films based on soybean protein hydrolysates and furcellaran enriched with ethanol extract from soy husks were not efficient in inhibiting the oxidation of tofu lipids, and tofu had higher weight loss as well as hardness during the storage period compared to the control. Thus, the differences between extraction techniques, antioxidants, or phenolic compounds remaining in the solid residues after such extractions and interaction between the antioxidants and the polymer matrix are possible factors that influence the antioxidant properties of materials when applied to food products.…”

“…Various studies have reported the use of these waste materials to fabricate sustainable food packaging ( Table 3 ). The utilization of agricultural and food industry residues as a rich source of biopolymers such as cellulose, starch, fiber, and protein can be obtained by mechanical (milling [ 56 , 57 , 58 ]) and chemical (ethanol extraction [ 59 ], acid extraction [ 60 ], alkaline extraction [ 61 ]) treatments. Using reinforcements obtained from agricultural waste becomes of greater interest when used to enhance the properties of bio-based food packaging materials in terms of mechanical and thermal resistance, water absorption, and barrier and biodegradation properties [ 61 , 62 , 63 , 64 ].…”

3D printed sweets made with peanut chenna and milk: A new frontier in food technology

“…mostly attributed to enhanced reflectivity, dilution factor, whitening effect, and also the ratio of SM powder to peanut based chenna, the specific characteristics of the milk powder used, and the processing conditions (Ezati et al, 2023). Table 2 also The amount of water of the sample operates as a measurement of the shelf life of the final product, which significantly impacts the product's quality (Tkaczewska et al, 2023). Additionally, the oxidation of lipids and browning reactions during preservation are significantly affected by the substance's interaction with water (Qiu et al, 2023).…”

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement

“…Total aerobic psychrophilic bacteria (TAPB) counts of control reached 9.88 ± 0.16 log CFU per g at day 15, while the TAPB values were 7.66 ± 0.10 and 7.89 ± 0.12 log CFU per g at the same day for CHCG and UHCG, respectively. According to Tkaczewska et al 158 investigation into the use of novel single- and double-layer films with antioxidant characteristics as packaging materials for vegetarian food, they assessed the created films’ level of biodegradation and possible toxicity. They examined the tofu for changes in lipid oxidation and microbiological quality.…”

“…Total aerobic psychrophilic bacteria (TAPB) counts of control reached 9.88 ± 0.16 log CFU per g at day 15, while the TAPB values were 7.66 ± 0.10 and 7.89 ± 0.12 log CFU per g at the same day for CHCG and UHCG, respectively. According to Tkaczewska et al 158…”