Review on functionalized pectin films for active food packaging

Abstract

Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non‐toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film‐forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio‐active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above‐mentioned functionalization of pectin films with bio‐active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin‐based films.

Innovative Systems for the Delivery of Naturally Occurring Antimicrobial Volatiles in Active Food-Packaging Technologies for Fresh and Minimally Processed Produce: Stimuli-Responsive Materials

“…The packaging successfully achieved the inhibition of the growth of enterobacteria, lactic acid bacteria, psychrotrophic bacteria, as well as yeasts and molds at the beginning of storage. The coating technique has also been explored in the development of active coatings on food, employing biopolymers such as pectin [ 63 ], chitosan [ 64 ], starch [ 65 ], and alginate [ 66 ], among others. Polymer coatings including volatile compounds have also been developed to extend the shelf life of strawberries [ 67 ] and tomatoes [ 68 ].…”

Preparation, Characterization and Application of Active Food Packaging Films Based on Sodium Alginate and Twelve Varieties of Mandarin Peel Powder

“…These antioxidant and antimicrobial substances can be released from packaging systems and enter food or the headspace of the package, thereby retarding food oxidation and inhibiting microbial contamination in direct or indirect manners [7]. In general, natural antioxidant and antimicrobial substances (e.g., essential oils and polyphenols) are more favored in active packaging, as compared with synthetic ones [8,9]. However, the use of natural antimicrobial and antioxidant substances normally involves tedious steps, such as extraction, isolation, and stabilization, which greatly increase the cost of active packaging production [10].…”