Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Abstract

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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

“…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].…”

Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

“…Future studies should also be focalized on complete product evaluation, ensuring that the developed packaging systems are suitable to be in contact with food. Natural bioactive agents have been extensively explored as antimicrobial/antioxidant packaging and are currently preferred (Aziz and Karboune, 2018;Zanetti et al, 2018;Jamróz and Kopel, 2020). A huge challenge in the research area of the quality indicators is to find the indicators that are sensitive (ppm-ppb levels) and specific, as most of the current pH-based indicators lack these properties.…”

Polysaccharide-Based Nanocomposites for Food Packaging Applications

“… The active properties of biopolymer films as the main compounds in active packaging materials. (Reproduced under Creative Commons License from [ 7 ]). …”

“…However, many proteins need special and careful handling, which can be quite tricky while developing the packaging materials. On the other hand, most of the polysaccharides (e.g., chitosan, alginate, starch, cellulose, and pectin) can be easily processed to develop films [ 7 , 8 ].…”