Functional Polymer and Packaging Technology for Bakery Products

Abstract

Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products.

Renovation of Agro-Waste for Sustainable Food Packaging: A Review

“…A wide variety of materials is used as packaging. Recent developments in packaging technology include the evolution of active and smart packaging, where active antioxidant, antimicrobial, flavoring, and oxygen-scavenging agents are added to supplement the desired packaging characteristics and enhance shelf life [ 8 , 9 , 10 , 11 , 12 , 13 ]. However, increasing concerns have been expressed about the use of fossil-based plastic packages for food coverings, which negatively impact the environment [ 14 ].…”

Physicochemical and Antibacterial Properties of Alginate Films Containing Tansy (Tanacetum vulgare L.) Essential Oil

“…The essential oils make the biopolymeric films active, while other properties of such films, such as mechanical, barrier, or opacity properties, should also be acceptable. These features of essential oils contributed to their use in packaging for seafood products to prevent spoilage [ 76 ], for bakery products against mold and yeast [ 77 ], and for meat products to protect from lipid and protein oxidation and microorganism growth [ 78 ].…”

Functional Chitosan-Based Composite Film Incorporated with 3-(Methylthio) Propyl Isothiocyanate/α-Cyclodextrin Inclusion Complex for Chicken Meat Preservation

“…The study by Photisarattana et al [ 72 ] also revealed that packaging pork meat with films containing ZnO could reduce microbial growth and lipid oxidation, extending the shelf-life of pork meat samples. Moreover, recent studies have proposed that the addition of active substances produces functional active packaging, which preserves several quality changes and microbial growth in food products, replacing the direct addition of preservatives into foods [ 73 , 74 , 75 ].…”