Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

Júnior, Álvaro Vargas; Fronza, Nei; Foralosso, Fabiana Bortolini; Dezen, Diogenes; Huber, Eduardo; Santos, João Henrique Zimnoch dos; Machado, Ricardo Antônio Francisco; Quadri, Mara Gabriela Novy

doi:10.1007/s11947-014-1376-9

Cited by 54 publications

(22 citation statements)

References 67 publications

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“…Biodegradation occurs due to the enzymatic actions of microorganisms present in the soil 68 . Cellulose can be degraded by bacteria and fungi via endo‐ and exocellulases, whereas lignin is vulnerable to the actions of peroxidases and hydrogen peroxide secreted by fungi 67 .…”

Section: Resultsmentioning

confidence: 99%

“…The GPL film coating helped delay any microbial attack on the paper surface. Because FG itself is very susceptible to the actions of protease, soil microorganisms will first bind to its surface and use the material as a carbon source to develop and grow, causing subsequent biodegradation 68 . As a result, the GPL‐coated paper exhibited a lower biodegradation rate because the film coating needed to be fully biodegraded first before the bacteria or fungi were able to reach and bind to the paper surface.…”

Section: Resultsmentioning

confidence: 99%

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Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging

et al. 2020

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This research focused on the enhancement of paper through the incorporation of a biodegradable and hydrophobic film coating with antioxidant properties. The effects of different lemongrass essential oil (LEO) concentrations (0–12%) on the physical, mechanical, microstructural, water‐resistance, antioxidant and biodegradable properties of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper were analysed. Uncoated paper was used as a control. The GPL‐coated papers were heat sealable and had significantly (p < 0.05) higher tensile strength and stretchability but lower stiffness than those of the control paper. The GPL‐coated paper incorporated with higher LEO concentrations showed a significant (p < 0.05) increase in the initial contact angle while also demonstrating significant (p < 0.05) reductions in the Cobb value and water vapour permeability. The GC–MS analysis revealed that LEO was highly dominated by monoterpenes, sesquiterpenes, and their oxygenated derivatives, supporting that all GPL‐coated papers have a good amount of total phenolic compounds and free radical scavenging activities, which improved significantly (p < 0.05) with higher LEO concentrations. In conclusion, the GPL film coating was capable of improving the physical, mechanical and functional properties of Kraft paper and has the potential to be applied for food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging

et al. 2020

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“…Another issue to be addressed would be the inclusion of EVOH in a multilayer system in order to protect the system from water and to reduce costs, while maintaining antioxidant activity. Other nonvolatile antioxidants such as ascorbic, ferulic, and citric acids incorporated into polymers such as sealable EVOH and sealable cornstarch/linear LDPE films demonstrated antioxidant activity when in contact with brined sardines and ground beef (López‐de‐Dicastillo and others ; Júnior and others ).…”

Section: Antioxidant Releasersmentioning

confidence: 99%

“…Júnior and others () investigated the antimicrobial activity of citric acid on packaged minced beef. 30% of a mixture of citric acid/cornstarch/glycerol (ratio: 1.5:68.5:30) was incorporated in extruded cornstarch/LLDPE films.…”

Section: Organic Acids Their Derivatives and Other Organic Compoundsmentioning

confidence: 99%

Active Packaging Applications for Food

Yildirim

Röcker

Pettersen

et al. 2017

Comp Rev Food Sci Food Safe

695

430

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The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

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“…To minimize the consumption of conservative chemical additives and, therefore, the adverse health effects, the technology of active packaging films with natural antioxidants presents an alternative (Júnior et al 2015). Several natural antioxidants have been incorporated into films in order to promote greater stability to lipid oxidation of fatty products and to extend the shelf life of highly perishable products (Gomez-Estaca et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

Stoll

Costa

Jablonski

et al. 2015

Food Bioprocess Technol

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Wine grape pomace, a by-product known for its high polyphenolic content, was used as a source of anthocyanins in the acquisition of active biodegradable films, which were produced with anthocyanins encapsulated with different wall materials endowed with film-forming properties. Gum arabic and maltodextrin were used in different proportions during the encapsulation process, and the anthocyanin contents of the powders obtained were quantified by highefficiency liquid chromatography (HPLC), resulting in up to 91.5 % retention. The antioxidant properties, solubility, and color stability of powders were analyzed. Because the microcapsules were added in the highest proportion, it was considered the major component in the formation of films. Microcapsules produced with gum arabic showed higher antioxidant activity as compared to microcapsules produced with maltodextrin. Nevertheless, based on a comparison of the films obtained in this study, the films made with anthocyanins encapsulated with maltodextrin showed better mechanical properties and higher protective effect on oil oxidation, which makes maltodextrin a promising material enabling the formation of films with satisfactory mechanical properties endowed with anthocyanins.

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Biodegradable Duo-functional Active Film: Antioxidant and Antimicrobial Actions for the Conservation of Beef

Cited by 54 publications

References 67 publications

Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging

Development and characterisation of gelatine/palm wax/lemongrass essential oil (GPL)‐coated paper for active food packaging

Active Packaging Applications for Food

Microencapsulation of Anthocyanins with Different Wall Materials and Its Application in Active Biodegradable Films

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