Arrowroot starch-based films incorporated with a carnauba wax nanoemulsion, cellulose nanocrystals, and essential oils: a new functional material for food packaging applications

Filho, Josemar Gonçalves de Oliveira; Albiero, Beatriz; Cipriano, Lavínia; Bezerra, Carmen Cris de Oliveira Nobre; Oldoni, Fernanda Campos Alencar; Egea, Mariana Buranelo; Azeredo, Henriette Monteiro Cordeiro de; Ferreira, Marcos D.

doi:10.1007/s10570-021-03945-0

Cited by 46 publications

(12 citation statements)

References 61 publications

(52 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Incorporating EOs and plant extracts into edible natural biopolymers represents one of the newest research trends of the food packaging industry [ 90 , 91 ]. Their incorporation into packaging materials and coated films and straight into the food matrix as emulsions, nanoemulsions, and coatings are part of newer applications [ 92 ].…”

Section: Applicability Of Essential Oils In Food Productsmentioning

confidence: 99%

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Salanță

Cropotova

2022

Plants

View full text Add to dashboard Cite

Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

show abstract

Section: Applicability Of Essential Oils In Food Productsmentioning

confidence: 99%

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Salanță

Cropotova

2022

Plants

View full text Add to dashboard Cite

show abstract

“…The essential oils embedded in films also enhanced their thermal stability, along with remarkable antifungal potential against fruit fungi. Therefore, these films can serve as promising packaging materials for food—especially fruits—on account of their antifungal response, water vapor permeability, and other remarkable features [ 95 ].…”

Section: Essential Oils In Cellulose-based Food Packaging Materialsmentioning

confidence: 99%

Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

et al. 2022

View full text Add to dashboard Cite

Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.

show abstract

“…One way to develop these functionalized materials is to combine composites with different properties to develop a functionalized coating. For example, de Oliveira Filho et al [89] developed a functionalized coating combining arrowroot starch (biopolymeric matrix), carnauba wax nanoemulsion (to improve the water barrier properties of the coating), cellulose nanocrystals (to improve mechanical properties and stabilize the emulsion), and essential oils (to confer antimicrobial activity). The combination of compounds resulted in a coating material with excellent water barrier, mechanical, thermal, optical, microstructural, and antimicrobial properties against fungi that attack fruits during post-harvest.…”

Section: Trends In Materials Based On Nanoemulsions With Potential For Application In the Preservation Of Fruits And Vegetablesmentioning

confidence: 99%

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Filho

Miranda

Ferreira

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

show abstract

Arrowroot starch-based films incorporated with a carnauba wax nanoemulsion, cellulose nanocrystals, and essential oils: a new functional material for food packaging applications

Cited by 46 publications

References 61 publications

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Contact Info

Product

Resources

About