Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

Lee, Jungsoo; Park, Min A.; Yoon, Chan Suk; Na, Ja Hyun; Han, Jaejoon

doi:10.1111/1750-3841.14823

Cited by 25 publications

(9 citation statements)

References 34 publications

(47 reference statements)

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“…Lee, Park, Yoon, Na, & Han [69] developed a multilayer active film, with a five layers structure, containing PP, active coating, PET, active coating, and PE-LD. The star anise essential oil (SAEO) and thymol oil (TH) were used as an insect repellent and antimicrobial agent, respectively.…”

Section: Incorporation Of the Active Agents By Coatingmentioning

confidence: 99%

Active Flexible Films for Food Packaging: A Review

et al. 2022

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Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents’ sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.

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Section: Incorporation Of the Active Agents By Coatingmentioning

confidence: 99%

Active Flexible Films for Food Packaging: A Review

et al. 2022

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“… Selected examples of modified atmosphere, vacuum, as well as active and intelligent packaging approaches with certain use cases for cereal and confectionary packaging. Adapted from [ 13 , 108 , 117 , 118 , 119 , 120 , 121 , 122 , 123 , 124 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 , 133 , 134 , 135 , 136 , 137 , 138 , 139 , 140 ]. …”

Section: Figurementioning

confidence: 99%

Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Bauer

Leppik

Galić

et al. 2022

Foods

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.

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“…Other authors have also reported multilayer systems with antimicrobial performance. In this way, Lee et al [55] developed a multilayer film based on polypropylene (PP), PET, and low-density polyethylene (LDPE) containing star anise essential oil and thymol coating layers by bar coating and adhesive lamination processes. Authors concluded that the developed multilayer can show potential applicability as an active food packaging material with insect repellent and antimicrobial activities.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers

et al. 2020

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Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end, an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the electrospinning process into the PHBV nanofibers at 2.5 and 2.25 wt%, respectively, in order to provide antimicrobial properties. A barrier CNC coating was also applied by casting from an aqueous solution of nanocellulose at 2 wt% using a rod at 1m/min. The whole multilayer structure was thereafter assembled in a pilot roll-to-roll laminating system, where the blown PHA-based film was located as the outer layers while the electrospun antimicrobial hot-tack PHBV layer and the barrier CNC coating were placed as interlayers. The resultant multilayer films, having a final thickness in the 130–150 µm range, were characterized to ascertain their potential in biodegradable food packaging. The multilayers showed contact transparency, interlayer adhesion, improved barrier to water and limonene vapors, and intermediate mechanical performance. Moreover, the films presented high antimicrobial and antioxidant activities in both open and closed systems for up to 15 days. Finally, the food safety of the multilayers was assessed by migration and cytotoxicity tests, demonstrating that the films are safe to use in both alcoholic and acid food simulants and they are also not cytotoxic for Caco-2 cells.

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Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging

Cited by 25 publications

References 34 publications

Active Flexible Films for Food Packaging: A Review

Active Flexible Films for Food Packaging: A Review

Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers

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