Plant extracts as packaging aids

Oladzadabbasabadi, Nazila; Nafchi, Abdorreza Mohammadi; Ariffin, Fazilah; Karim, A.A.

doi:10.1016/b978-0-12-822475-5.00001-6

Cited by 6 publications

(3 citation statements)

References 150 publications

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“…Scientific research on applications of EOs in food preservation is increasing following the current interest of the industry and consumers for green solutions. EOs as flavoring agents with preservative properties can be used after direct addition to the food matrix [ 45 , 120 , 121 , 122 ], encapsulated [ 121 , 123 , 124 , 125 , 126 ], or after embodiment to packaging materials [ 121 , 122 , 125 , 126 , 127 , 128 , 129 , 130 , 131 , 132 ]. The latter two approaches aim at avoiding losses due to volatility and negative reactions of consumers due to the strong flavor at the concentrations necessary to exert preservative effect.…”

Section: Applications To Olive Industry Productsmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

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Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties. Its flavor suits cooked red meat, poultry, and fish, as well as vegetarian dishes, according to Mediterranean recipes. The review is focused on its chemistry, quality control aspects, and recent trends in methods of analysis and activity assessment with a focus on potential antioxidant activity and applications to olive industry products. Findings indicate that this EO is not extensively studied in comparison with those from other Mediterranean plants, such as oregano EO. More work is needed to establish authenticity and activity methods, whereas the interest for using it for the preparation of flavored olive oil or for the aromatization and preservation of table oils must be further encouraged.

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Section: Applications To Olive Industry Productsmentioning

confidence: 99%

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Ordoudi

Papapostolou

Nenadis

et al. 2022

Foods

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“…For active packaging, adding physiologically active functional materials derived from a natural product is preferred to using chemical additives to impart functionality to the packaging film. Due to their functionality, naturally derived functional materials show great potential as novel edible food packaging films. , …”

Section: Introductionmentioning

confidence: 99%

“…Due to their functionality, naturally derived functional materials show great potential as novel edible food packaging films. 13,14 Saffron, produced from Crocus sativus L. flowers, is known for its good functional and medicinal properties and can be a good choice as a functional edible filler for packaging films. 15 The dried stigma of crocus flowers is known as saffron, which has been used in food systems as a food colorant or fragrant spice since ancient times.…”

Section: ■ Introductionmentioning

confidence: 99%

Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Ezati

Roy

Rhim

2022

ACS Food Sci. Technol.

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An edible chitosan/pullulan (Chi/Pul)-based functional film incorporated with saffron was prepared using a solution casting method. The Chi/Pul film was pale yellow and highly transparent, but a bright yellow transparent film with strong UV protection (98%) was produced when saffron was added. The obtained results showed that the blended film’s water vapor and oxygen barrier properties were improved by 22 and 52%, respectively, while adding saffron did not affect the film’s physical performance. The saffron-added film showed very strong antioxidant functionality, indicating 90 and 70% activity against ABTS and DPPH methods, respectively, parallel to that of saffron. Furthermore, the composite film showed a somewhat improved antibacterial effect against Escherichia coli and Listeria monocytogenes compared to the neat Chi/Pul film. In conclusion, our results suggested that the saffron-added Chi/Pul-based edible film with enhanced UV, water vapor, and oxygen barrier properties and antioxidant activity might be used for food preservation as edible active packaging.

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Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

Mousavi

Nateghi²,

Javanmard³

et al. 2022

Food Measure

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Plant extracts as packaging aids

Cited by 6 publications

References 150 publications

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Effect of Saffron on the Functional Property of Edible Films for Active Packaging Applications

Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

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