New Trends in the Use of Volatile Compounds in Food Packaging

Abstract

In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma

“…The retention capacity (%) of the peanut aroma in the polymer matrix was calculated as the comparison of the amount of the aroma found in the packaging material after processing (mf; g aroma g −1 polymer matrix) and the theoretical content of the aroma initially added to the material (m 0 ; g aroma g −1 polymer matrix) [21,28] following this equation:…”

“…In addition to the improvement of the packaged nut s shelf life, the need to develop active aroma-enhancing packages has also been identified, which allows the controlled release of the aroma from the package to the nut samples [21]. In this way, it is possible to differentiate the product from the competitors and offer new sensory experiences to the consumer.…”

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

“…Nowadays, most food packaging is used to guarantee food quality and safety by protecting it from external factors, including but not limited to odors, temperature, light exposure, and microorganisms [ 1 ]. Research and innovation in food packaging technologies have become an important part of the industry because they seek to improve safety and preserve the food’s organoleptic properties while maintaining product quality; they are also important due to the increased consumption of minimally processed foods, the demand for products without artificial preservatives, and the changes in food distribution practices associated with globalization [ 2 , 3 , 4 ]. As a result, food packaging is one of the most significant challenges in the food industry, particularly in the area of minimally processed foods, in which appropriate packaging helps to extend the food’s shelf life, avoiding microorganism invasion and deterioration.…”

Effect of Nanoparticles Surface Bonding and Aspect Ratio on Mechanical Properties of Highly Cross-Linked Epoxy Nanocomposites: Mesoscopic Simulations

“…The development of new polymeric materials remains a priority goal, especially in consumer-oriented industries, such as food, processing, and pharmaceuticals [1][2][3][4]. The constantly growing demand for new materials arouses increased interest in understanding at the molecular level the causal relationship of changes in polymer properties due to the peculiarity of the composition of the system and, in particular, the embedding of nanoparticles (NPs) used to regulate a wide range of properties [5][6][7][8][9][10].…”