Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food Packaging

Arroyo, Betty Jarma; Santos, Andrelina Pinheiro; Mélo, Enayde de Almeida; Campos, Anderson; Lins, Lara; Boyano-Orozco, Luis Carlos

doi:10.1016/b978-0-12-814774-0.00008-6

Cited by 24 publications

(26 citation statements)

References 88 publications

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“…Different approaches to overcome these drawbacks have been studied. Some of them are related to novel biocomposite preparation, mixing starch with plant extracts, essential oils, and other natural products to provide biological properties [115][116][117][118][119][120][121]. Another method has been through the film reinforcement with organic or inorganic nanoparticles (Ag ZnO, CuO) [122][123][124], nanoclays [125] or carbon nanotubes [126].…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

178

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

178

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“…According to the authors, both the beetroot and annatto seed extracts can act efficiently as pigments for the same polymeric matrix. Moreover, more and more scientific papers describe a possibility of using natural antioxidants as successful stabilizers in active food packaging, in which they are able to slow down or prevent the oxidation processes of food components, such as lipids and proteins [ 43 , 44 , 45 , 46 ]. Masek et al [ 28 ] applied pure quercetin as an eco-friendly color indicator in a Topas copolymer and their research showed that this compound changed the color of the materials under the influence of various factors, such as UV radiation, temperature, and humidity.…”

Section: Resultsmentioning

confidence: 99%

Influence of a Natural Plant Antioxidant on the Ageing Process of Ethylene-norbornene Copolymer (Topas)

Masek

Plota

2021

IJMS

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In the field of polymer technology, a variety of mainly synthetic additives are used to stabilize the materials during processing. However, natural compounds of plant origin can be a green alternative to chemicals such as synthetic polyphenols. An analysis of the effect of hesperidin on the aging behavior of ethylene-norbornene copolymer was performed. The evaluation of changes in the tested samples was possible by applying the following tests: determination of the surface energy and OIT values, mechanical properties analysis, colour change measurements, FT-IR and TGA analyses. The obtained results proved that hesperidin can be effectively used as natural stabilizer for polymers. Furthermore, as a result of this compound addition to Topas-silica composites, their surface and physico-mechanical properties have been improved and the resistance to aging significantly increased. Additionally, hesperidin can act as a dye or colour indicator and only few scientific reports describe a possibility of using flavonoids to detect changes in products during their service life, e.g., in food packaging. In the available literature, there is no information about the potential use of hesperidin as a stabilizer for cycloolefin copolymers. Therefore, this approach may contribute not only to the current state of knowledge, but also presents an eco-friendly solution that can be a good alternative to synthetic stabilizers.

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“…The purpose of smart antimicrobial coatings is to mitigate the proliferation of various microbes thus prolonging the shelf-life of products, whereas sensors play role in monitoring physical and chemical conditions that influence or reflect the quality of the food products. These add-ons have inevitable positive health, environmental and socio-economic effects, which may be amplified even further by accomplishing the smart functions using renewable natural materials and robust technologies (Arroyo et al, 2019).…”

Section: Bio-based Smart Food Packagesmentioning

confidence: 99%

Bio-Based Smart Materials for Food Packaging and Sensors – A Review

et al. 2020

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Food industry must guarantee food safety and seek sustainable solutions for increasing shelf life and decreasing food waste. Bio-based smart packaging is a potential option, where sustainability and real-time monitoring of food quality are combined assuring health safety and providing economic and environmental benefits. In this context, biobased refers not only to packaging materials that are from renewable sources and biodegradable, but also to the sensor elements. The scope of this review is to explore the state-of-the-art of bio-based polymers used as food contact materials and to highlight the potential of natural compounds for sensing chemical and physical changes of the environment to monitor the food quality. Finally, different sustainability aspects of the bio-based materials are discussed.

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Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food Packaging

Cited by 24 publications

References 88 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Influence of a Natural Plant Antioxidant on the Ageing Process of Ethylene-norbornene Copolymer (Topas)

Bio-Based Smart Materials for Food Packaging and Sensors – A Review

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