Smart edible films based on mucilage of <i>lallemantia iberica</i> seed incorporated with curcumin for freshness monitoring

Taghinia, Pouya; Abdolshahi, Anna; Sedaghati, Sahebeh; Shokrollahi, Behdad

doi:10.1002/fsn3.2114

Cited by 44 publications

(19 citation statements)

References 58 publications

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“…Kuswandi et al [ 139 ] used red cabbage anthocyanins immobilized on a bacterial cellulose membrane to develop a pH sensor that could be integrated into smart packaging and used to track the expiration dates of food products. Similarly, Taghinia et al [ 140 ] developed and detailed a smart packaging system for monitoring shrimp freshness using Lallemantia iberica seed gum and curcumin.…”

Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

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Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

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Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

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“…Rostami and Esfahani [ 95 ] reported that nanocomposite films based on Melissa officinalis seed gum films incorporated with montmorillonite and curcumin showed antimicrobial activity against Escherichia coli , Bacillus cereus , and Bacillus subtilis . Taghinia et al [ 96 ] observed that edible films based on Lalle-mantia iberica seed mucilage incorporated with curcumin showed antimicrobial activity against Escherichia coli , Bacillus cereus , Bacillus subtilis , and Penicillium expansum . Similarly, Manna et al [ 97 ] demonstrated that curcumin-loaded carboxymethylated guar gum can effectively inhibit the growth of gram-positive and gram-negative bacteria.…”

Section: Functional-edible-films Containing Curcuminmentioning

confidence: 99%

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Filho

Egea

2022

IJMS

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Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

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“…Curcumin and Lallemantia iberica seed gum, as the matrix, were used to develop films to monitor shrimp freshness [79]. Films were prepared by the casting method using tween 80 as emulsifier.…”

Section: Curcumin Used As Bio-based Sensormentioning

confidence: 99%

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

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Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

Cited by 44 publications

References 58 publications

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends

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