Co-immobilization of oxalate oxidase and catalase in films for scavenging of oxygen or oxalic acid

Winestrand, Sandra; Johansson, Kristin; Järnström, Lars; Jönsson, Leif J.

doi:10.1016/j.bej.2013.01.006

Cited by 22 publications

(8 citation statements)

References 28 publications

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“…Johansson et al worked to improve embedding the glucose oxidase and catalase oxygen scavenging pair by varying combinations of LDPE, polypropylene, and polylactic acid [55]. Variations of these embedding methods for oxygen scavenging by laccase and oxalate oxidase have shown similar results [55,57]. Recent work by Talbert et al demonstrates that enzymes may be modified by hydrophobic ion pairing to be soluble and retain activity in solvents used in ink formulations, enabling the preparation of biocatalytic active packaging coatings using existing printing technology [105].…”

Section: Biocatalyticmentioning

confidence: 70%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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Section: Biocatalyticmentioning

confidence: 70%

Active Packaging Coatings

et al. 2015

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“…There are a multitude of oxygen absorbers and the action mechanism is generally based on substances prone to capture oxygen by oxidation reactions, reducing O 2 levels from 0.3 to 3% to less than 0.01% in the food container (Chaemsanit et al., 2018). The most commonly applied oxygen absorber are enzymes (Pérez et al., 2008; Winestrand et al., 2013) and catechol (Charles et al., 2006; Dombre et al., 2015; Ozdemir & Floros, 2004).…”

Section: Designing An Active Packagingmentioning

confidence: 99%

Prospection of the use of encapsulation in food packaging

Fernandes

Paulo

Guimarães

et al. 2022

Comp Rev Food Sci Food Safe

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Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties. This review analyzes the recent developments using encapsulation in food packaging and the main concepts about mass transfer evolved in the functionality of these packages, as well as discusses the research challenges faced by the food packaging sector.

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“…entrapment in a latex polymer matrix protective packaging gas carbon dioxide; oxygen scavenging in active packaging; retained catalytic activity through entrapment in a latex polymer matrix [245] Laccase-catalysed reduction of oxygen it was possible to use lignin derivatives as substrates for the enzymatic reaction.…”

Section: Contmentioning

confidence: 99%