Development of active low-density polyethylene (LDPE) antioxidant packaging films: Controlled release effect of modified mesoporous silicas

Sun, Li-Nan; Pan, Liao; Lu, Lixin; Qiu, Xiaolin

doi:10.1016/j.fpsl.2020.100616

Cited by 14 publications

(12 citation statements)

References 43 publications

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“…Currently, novel antioxidant delivery systems are continuously being developed. For example, the use of recyclable dipping solutions (Wu, Sajib, et al., 2021), cross‐processing of muscle‐derived products with antioxidant‐containing plant or algae raw materials (Abdollahi et al., 2020), antioxidant encapsulation (Bahrami Feridoni & Khademi Shurmasti, 2020) as well as use of edible films, coatings (Shahidi & Hossain, 2020), and active packaging (AP) containing antioxidants (Sun et al., 2021). To the best of our knowledge, there have been no attempts to review, summarize, and compare these more recent antioxidant delivery technologies with the more established ones.…”

Section: Introductionmentioning

confidence: 99%

Lipid oxidation and antioxidant delivery systems in muscle food

Richards

Undeland

2022

Comp Rev Food Sci Food Safe

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Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

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Section: Introductionmentioning

confidence: 99%

Lipid oxidation and antioxidant delivery systems in muscle food

Richards

Undeland

2022

Comp Rev Food Sci Food Safe

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“…They showed that the addition of MCM‐41 loaded with α‐tocopherol reduced the TS of the films while increasing the amount of NPs containing antioxidants restarted the release of α‐tocopherol from the film. The authors also showed that pore size, the morphology of MSNs, and type of surface modification influence the physical properties and release of LDPE films when incorporated with MCM‐41 loaded with α‐tocopherol (Sun, Lu, Pan, Lu, et al., 2021; Sun, Lu, Pan, Wang, et al., 2021). They found that the release rates of the antioxidant in packaging films can be adjusted by changing MCM‐41 pore size and functional groups, and the release period can be prolonged by 64%.…”

Section: Porous Nanomaterials As Robust Agents In Active and Smart Pa...mentioning

confidence: 99%

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Jafarzadeh

Forough

Kouzegaran

et al. 2023

Comp Rev Food Sci Food Safe

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Non‐biodegradability and disposal problems are the major challenges associated with synthetic plastic packaging. This review article discusses a new generation of biodegradable active and smart packaging based on porous nanomaterials (PNMs), which maintains the quality and freshness of food products while meeting biodegradability requirements. PNMs have recently gained significant attention in the field of food packaging due to their large surface area, peculiar structures, functional flexibility, and thermal stability. We present for the first time the recently published literature on the incorporation of various PNMs into renewable materials to develop advanced, environmentally friendly, and high‐quality packaging technology. Various emerging packaging technologies are discussed in this review, along with their advantages and disadvantages. Moreover, it provides general information about PNMs, their characterization, and fabrication methods. It also briefly describes the effects of different PNMs on the functionality of biopolymeric films. Furthermore, we examined how smart packaging loaded with PNMs can improve food shelf life and reduce food waste. The results indicate that PNMs play a critical role in improving the antimicrobial, thermal, physicochemical, and mechanical properties of natural packaging materials. These tailor‐made materials can simultaneously extend the shelf life of food while reducing plastic usage and food waste.

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“…21 There is a vast amount of research based on the use of petroleum-based plastics such as LDPE, with active agents incorporated. 36 However, this review will focus on the use of bioplastics incorporating natural active compounds.…”

Section: Less Plastic More Tea: the Active Agentmentioning

confidence: 99%

“…Therefore, with the use of natural additives, there should be fewer developmental hurdles such as toxicity-related safety regulations and consumer nonacceptance . There is a vast amount of research based on the use of petroleum-based plastics such as LDPE, with active agents incorporated . However, this review will focus on the use of bioplastics incorporating natural active compounds.…”

Section: Less Plastic More Tea: the Active Agent For Active Packagingmentioning

confidence: 99%

Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects

Westlake

Tran

Jiang

et al. 2022

ACS Food Sci. Technol.

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Climate change is accelerated by increasing food waste; more importantly, this pressing challenge is compounded by the environmentally damaging effects of conventional plastics used in food packaging. We have critically reviewed active release packaging as an innovative solution to address these concerning effects. Particular attention is paid to controlled release, encapsulation methods, and natural active agents. Other aspects of active packaging development such as stringent safety legislations are also discussed, alongside highlighting developmental hurdles. Certain technologies are underscored as revolutionary for the field of active packaging: in particular, stimuli-responsive materials, reliable controlled-release mechanisms, and the synergy of active packaging and intelligent packaging. Encapsulation is described as an important method of achieving controlled release. The potential of electrospun biopolymeric fibers to encapsulate natural antimicrobial or antioxidant molecules is also noted. Importantly, the review discusses the incorporation of nanomaterials and subsequent increased commercialization success due to the modulation of Bioplastic properties. In order to outcompete inexpensive petroleum-based plastics, these novel packaging materials must have good mechanical properties, good barrier properties, well-defined controlled release studies, and good biodegradation rates. Overall, it is evident that biopolymeric active-release packaging incorporating natural active compounds will serve as a high-potential, sustainable replacement for ubiquitous petroleum-based plastics.

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Development of active low-density polyethylene (LDPE) antioxidant packaging films: Controlled release effect of modified mesoporous silicas

Cited by 14 publications

References 43 publications

Lipid oxidation and antioxidant delivery systems in muscle food

Lipid oxidation and antioxidant delivery systems in muscle food

Improving the functionality of biodegradable food packaging materials via porous nanomaterials

Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects

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