Natural antimicrobial and antioxidant compounds for active food packaging applications

Deshmukh, Ram Kumar; Gaikwad, Kirtiraj K.

doi:10.1007/s13399-022-02623-w

Cited by 52 publications

(29 citation statements)

References 185 publications

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“…In response to this global environmental challenge, biodegradable films were developed. In addition, to serve consumer demands regarding healthy and safe food products, researchers and food packaging industries attend to develop natural, active, and environmentally friendly films [ 6 , 7 ]. In this regard, the biopolymers gained from renewable resources presently constitute a supportable alternative to petroleum-derived polymers, and they can also contribute to decreasing the product’s carbon footprint.…”

Section: Introductionmentioning

confidence: 99%

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

et al. 2022

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Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

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Section: Introductionmentioning

confidence: 99%

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

et al. 2022

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“…These compounds have become increasingly popular in recent years due to their antioxidant activities, especially because of their sources and their interactions with biopolymers. Polyphenols have been found to function via mechanisms such as free radical scavenging, single-electron transfer, hydrogen atom transfer, and metal chelation [ 3 , 9 ]. To extend the shelf life and improve the quality of food, active compounds are introduced to films/coatings or created as individual contraptions (sachets, pads, or labels) that can either release or absorb reactive radicals [ 28 ].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…They can be classified into hydrolyzable and condensed tannins based on their resistance to hydrolysis [ 21 ]. Because tannins are regarded as generally recognized as safe (GRAS) additives by the US Food and Drug Administration (FDA), the characteristic features of tannins, including antimicrobial, antifungal, antioxidant, and UV absorption properties, can be readily exploited for active-packaging applications [ 3 ]. In a study on the development of active-packaging films, the incorporation of tannin was found to be effective in improving the UV-blocking and antioxidant properties of tannin-cellulose films [ 54 ].…”

Section: Phenolic Compounds In Food Packagingmentioning

confidence: 99%

“…Traditionally, food packaging has been considered an essential aspect for protecting fruits, vegetables, meats, dairy products, and processed foods as well as extending their shelf lives. Containment, protection, communication, and convenience are among the primary roles of food packaging [ 2 , 3 ]. However, these traditional functions of packaging are often passive and insufficient to maintain the quality of food products, particularly those requiring packaging materials with high gas permeability or perforations to permit vapor/gas transfer through the packaging, such as fresh agricultural and meat products.…”

Section: Introductionmentioning

confidence: 99%

“…In the digital era, consumer awareness and preferences for safe and nutritious food consumption have significantly changed due to the increasing recognition of precautionary measures and health issues. One innovative approach for mitigating the food deterioration caused by undesirable means or the foodborne outbreaks driven by microbial pathogens involves incorporating active constituents into the packaging matrix and their controlled release to the contained food [ 3 ]. These active components can be antioxidants, antimicrobials, flavorings, colorants, nutrients, extracts, or other functional additives and can be either synthetically or naturally derived.…”

Section: Introductionmentioning

confidence: 99%

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Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

2022

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In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

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Sustainable Development of Biodegradable Antimicrobial Electrospun Membranes for Active Food Packaging and Economic Analysis

Drago,

Campardelli,

Perego

2024

Advanced Sustainable Systems

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Electrospinning is a much‐explored technique in the membrane fabrication field, particularly in active food packaging. Despite the widespread use of this technique, there remains a significant gap in the literature regarding the actual economic evaluation of the viability of biomaterials compared to traditional plastics. This study seeks to fill this gap by developing electrospun, vanillin‐loaded zein membranes to evaluate their efficacy in terms of antimicrobial activity, biodegradability, and economic viability. From a sustainability perspective, the newly developed membranes show an impressive ability to inhibit yeast growth by 75%, with complete degradation observed in only 7 days. This underscores their potential to mitigate environmental impact and promote environmentally friendly packaging solutions to reduce both plastic waste and food loss while maintaining safety and quality. However, the economic sustainability of these membranes is still an open challenge. It becomes clear that the main bottleneck does not lie in the innovative production technology, but rather in the prices of raw materials, particularly natural additives. This underscores the need for supportive measures from institutions to incentivize the transition to sustainable packaging alternatives and the importance of the full circularity concept. This work shows that achieving the European goal of zero plastic waste requires concrete efforts.

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Natural antimicrobial and antioxidant compounds for active food packaging applications

Cited by 52 publications

References 185 publications

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

Sustainable Development of Biodegradable Antimicrobial Electrospun Membranes for Active Food Packaging and Economic Analysis

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