Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Huang, Jiayin; Hu, Zhiheng; Hu, Lingping; Li, Gaoshang; Ye, Qian; Hu, Yaqin

doi:10.1016/j.tifs.2021.09.026

Cited by 86 publications

(30 citation statements)

References 65 publications

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“…Active packaging has an advantage over the direct use of antioxidant/antibacterial ingredients in foods because this type of packaging allows for the controlled release of active ingredients from the food packaging surface [6][7][8]. In this regard, renewable and degradable bio-based polymers of natural origin are suitable candidates to replace synthetic plastics in reducing environmental pollution [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications

Roy

Priyadarshi

Rhim

2021

Foods

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Pullulan/chitosan-based multifunctional edible composite films were fabricated by reinforcing mushroom-mediated zinc oxide nanoparticles (ZnONPs) and propolis. The ZnONPs were synthesized using enoki mushroom extract and characterized using physicochemical methods. The mushroom-mediated ZnONPs showed an irregular shape with an average size of 26.7 ± 8.9 nm. The combined incorporation of ZnONPs and propolis pointedly improved the composite film’s UV-blocking property without losing transparency. The reinforcement with ZnONPs and propolis improved the mechanical strength of the pullulan/chitosan-based film by ~25%. Additionally, the water vapor barrier property and hydrophobicity of the film were slightly increased. In addition, the pullulan/chitosan-based biocomposite film exhibited good antioxidant activity due to the propolis and excellent antibacterial activity against foodborne pathogens due to the ZnONPs. The developed edible pullulan/chitosan-based film was used for pork belly packaging, and the peroxide value and total number of aerobic microorganisms were significantly reduced in meat wrapped with the pullulan/chitosan/ZnONPs/propolis film.

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Section: Introductionmentioning

confidence: 99%

Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications

Roy

Priyadarshi

Rhim

2021

Foods

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“…Destacam-se também os filmes constituídos de pectina, com características mecânicas, hidrofóbicas e térmicas, que depois de funcionalizadas com compostos ativos, apresentam propriedades antimicrobianas, antioxidantes e de barreira bastante adequadas para conservação de alimentos. A embalagem ativa à base de pectina tem grandes vantagens para prolongar a vida de prateleira dos alimentos, retardando a oxidação lipídica, inibindo o crescimento microbiano e controlando a atividade de água, entre outras propriedades (Huang et al, 2021).…”

Section: Vegetalunclassified

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Peron

Santos

Silva

et al. 2022

RSD

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A demanda por frutas e hortaliças prontas para o consumo é crescente, com destaque ao mercado de vegetais minimamente processados (VMP). Esse aumento está vinculado ao elevado valor nutricional e aos benefícios à saúde associados ao consumo regular desses alimentos. Entretanto, os danos causados pelo processamento mínimo nos vegetais os tornam mais susceptíveis a deterioração. Neste contexto, as embalagens, em especial as embalagens ativas, desempenham um papel importante na preservação das características sensoriais, nutricionais e qualidade microbiológica desses produtos. Desta forma, essa revisão objetivou avaliar o efeito das embalagens ativas em VMP. Baseado nos estudos descritos na literatura, verifica-se que a utilização de filmes e revestimentos ativos podem atuar minimizando a perda de umidade e a oxidação de diferentes componentes (como lipídios e pigmentos), bem como retardar a deterioração microbiana, inclusive restringindo o crescimento de microrganismos patogênicos. Essas ações permitem prologar a vida útil desses alimentos. Portanto, a tecnologia de embalagem ativa tem mostrado resultados positivos e promissores para manter a qualidade, a segurança e as propriedades sensoriais desses alimentos, no entanto, observa-se a necessidade da realização de mais estudos relacionados ao custo e escalabilidade destes materiais aplicados em VMP.

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“…Sodium alginate is an unbranched copolymer composed of mannuronic and glucuronic acid units and is widely used as a stabilizing thickener, gel-forming or film-forming agent in the pharmaceutical, medical, and food fields [ 9 , 10 , 11 ]. Pectin is present in the primary cell wall as well as the intercellular layer of plants, and is most commonly extracted from citrus peel, apple pomace, and beet pulp [ 12 , 13 ]. Pectin is a homopolymer composed mainly of galacturonic acid linked through α-1,4-glycosidic bonds and, similarly as alginate, is widely used in the food industry as a gelling, stabilizing, and thickening agent in products such as jellies, yogurt, fruity dairy drinks, and ice-cream [ 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Pectin is present in the primary cell wall as well as the intercellular layer of plants, and is most commonly extracted from citrus peel, apple pomace, and beet pulp [ 12 , 13 ]. Pectin is a homopolymer composed mainly of galacturonic acid linked through α-1,4-glycosidic bonds and, similarly as alginate, is widely used in the food industry as a gelling, stabilizing, and thickening agent in products such as jellies, yogurt, fruity dairy drinks, and ice-cream [ 12 , 13 , 14 ]. Although sodium alginate and pectin are great candidates for the production of films in food packaging [ 15 ], these polysaccharides have poor mechanical properties and high sensitivity to water, making their widespread application in this area difficult [ 5 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…The use of biopolymer blends is an alternative to improve properties and reduce the costs of films. Both alginate and pectin are of low cost, having nontoxic properties and demonstrating biodegradability, while showing some potential for application in biopolymer packaging [ 5 , 12 ]. To obtain a blend of 2 biopolymers, it is necessary to mix the compounds, resulting in a material with properties of both biopolymers.…”

Section: Introductionmentioning

confidence: 99%

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Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO2

et al. 2022

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Blend films based on sodium alginate (SA) and citrus pectin (P) reinforced with different concentrations of SiO2 (0–10% w/w) were developed in this study. From the morphological (SEM) and structural (FT-IR) evaluation, it was verified that the incorporation of the reinforcing agent did not drastically modify the microstructure of the films, nor did new chemical bonds form. However, the XRD results suggested a slight reduction in the crystallinities of the blends by the incorporation of SiO2. Among the formulations prepared, the addition of a 5% reinforcing agent was responsible for the simultaneous improvement of mechanical and barrier properties. Comparing the control sample (SA/P) with the SA/P/5.0%SiO2 film, the tensile strength increased from 27.7 ± 3.7 to 40.6 ± 4.5 MPa, and the water-vapor transmission rate decreased from 319.8 ± 38.7 to 288.9 ± 23.5 g m−2 day−1. Therefore, SiO2, as a reinforcing agent in SA/P blends, represents a simple and effective strategy for improving the properties of biopolymer-based films in applications, such as packaging.

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Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Cited by 86 publications

References 65 publications

Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications

Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications

Embalagens ativas: uma alternativa para vegetais minimamente processados?

Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO2

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