Natural antioxidants-based edible active food packaging: An overview of current advancements

Vengatesan, M. R.; Rambabu, K.; Banat, Fawzi; Mittal, Vikas

doi:10.1016/j.fbio.2021.101251

Cited by 93 publications

(54 citation statements)

References 269 publications

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“…These active substances in the packaging films migrate to the food or absorb oxidative radicals from the food to improve the food's quality and shelf-life. The antioxidants operate as a strong barrier against external microbial infections gaining access to the food surface, as well as destroy any oxidative stress areas that may exist in the food [6]. According to Shao et al [7], pullulancarboxymethylcellulose sodium nanofibers containing tea polyphenols were shown to significantly reduce weight loss, preserve firmness, and improve strawberry quality during storage.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Zeren

Şahin

Şumnu

2022

Foods

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The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Zeren

Şahin

Şumnu

2022

Foods

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“…The prevention of oxidative processes in food matrices is crucial for extending the shelf-life of foods (Cunha et al, 2018;Rangaraj et al, 2021;Taherimehr et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The prevention of oxidative processes in food matrices is crucial for extending the shelf‐life of foods (Cunha et al., 2018; Rangaraj et al., 2021; Taherimehr et al., 2021). Therefore, the food industry has been using preservative additives in food for years to avoid oxidative reactions and microbial proliferation, which can accelerate food degradation (Liang et al., 2022; Yahaya et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

105

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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“…The association of biopolymers and bioactive compounds has been extensively studied and has resulted in the development of bioactive materials with improved properties, such as antioxidant [8] and antimicrobial properties [9][10][11], which are important components for biotechnological applications in the food, pharmaceutical, nutraceutical, and cosmetic industries. Usually, bioactive compounds are added to enhance the characteristic properties of these materials, such as oxidation resistance, antimi crobial activity, and mechanical and barrier properties [12].…”

Section: Introductionmentioning

confidence: 99%

Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

et al. 2022

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Due to its abundance in nature and low cost, starch is one of the most relevant raw materials for replacing synthetic polymers in a number of applications. It is generally regarded as non-toxic, biocompatible, and biodegradable and, therefore, a safe option for biomedical, food, and packaging applications. In this review, we focused on studies that report the use of starch as a matrix for stabilization, incorporation, or release of bioactive compounds, and explore a wide range of applications of starch-based materials. One of the key application areas for bioactive compounds incorporated in starch matrices is the pharmaceutical industry, especially in orally disintegrating films. The packaging industry has also shown great interest in using starch films, especially those with antioxidant activity. Regarding food technology, starch can be used as a stabilizer in nanoemulsions, thus allowing the incorporation of bioactive compounds in a variety of food types. Starch also presents potential in the cosmetic industry as a delivery system. However, there are still several types of industry that could benefit from the incorporation of starch matrices with bioactive compounds, which are described in this review. In addition, the use of microbial bioactive compounds in starch matrices represents an almost unexplored field still to be investigated.

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Natural antioxidants-based edible active food packaging: An overview of current advancements

Cited by 93 publications

References 269 publications

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Starch as a Matrix for Incorporation and Release of Bioactive Compounds: Fundamentals and Applications

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