Valorization of Food Processing By-Products as Smart Food Packaging Materials and Its Application

Abstract

Traditional food packaging systems cannot provide any information related to the food quality during storage to consumers. Recently, the renewable resources have been considered as starting materials for making biodegradable packaging film. A variety of food processing by-products have been utilized, either alone or in mixtures, to produce packaging films with proper properties. It shows high possibility for smart biodegradable filmmaking as well as is applicable in the food industry. In order to monitor the food quality and to reduce the food loss and waste, a new packaging technology has been increasingly developed. Smart packaging refers to packaging systems which can monitor, detect, and inform about the qualities of food in real time. Indicator is the most commonly used device, which can communicate through direct visual change, especially in color. Natural extract and synthetic color are usually added into smart packaging films. However, synthetic dyes may be harmful to the consumers' health. Thus, the use of natural extract has been increased. Smart packaging films can be applied to various types of food products in order to monitor the food quality during transportation and storage. Thus, smart packaging could be used as a nondestructive tool to detect the food quality.

Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

“…The majority of the above-mentioned coating materials can be obtained from food wastes or by-products, which still consist of organic compounds and are divided into proteins, polysaccharides, starch, and lipids [ 81 , 87 ]. In Figure 1 A the most commonly used materials and their origins are shown, whereby each group of compounds possesses specific chemical properties, resulting in different applications for food packaging.…”

“…Another use of food waste and by-products is their application as dyes for intelligent packaging, which has recorded a constant increase in interest and publications in recent years [ 111 ]. Compared to the usually-used foils and coatings, intelligent packaging enables the observation of the food and the environmental conditions like temperature or the packaging atmosphere, simultaneously giving information on the shelf-life and edibility of the product to the consumer [ 87 , 111 , 112 ]. Moreover, this new technique is more reliable than the expiry date, reasoned by early detecting damaged packaging and therefore warning the consumer in case of a lower shelf-life of the product [ 112 ].…”

“…This kind of ‘communication’ with the consumer occurs by a visual modification, mainly shown as color changes of sensitive dyes, whereby different colors represent freshness or food spoilage [ 112 ]. The focus of intelligent packaging is on the detection of gas molecules (H 2 , O 2 , NO 2 , and CO 2 ) and the pH level, all factors which cannot be seen directly by the consumer and especially not if the packaging is still closed [ 87 , 112 ]. The above-mentioned factors correlate with microbial growth, metabolites of bacteria, or the temperature and therefore enable the observation of the food shelf-life from packaging, from transportation up to opening [ 53 , 113 ].…”

“…The above-mentioned factors correlate with microbial growth, metabolites of bacteria, or the temperature and therefore enable the observation of the food shelf-life from packaging, from transportation up to opening [ 53 , 113 ]. However, depending on the freshness factor, the measuring receptors are labelled on the outside of the packaging, e.g., for measuring the temperature or alternatively for detecting pH and atmosphere changes, they are attached inside the packaging solution by having contact with the atmosphere or food [ 87 ]. For intelligent packaging, different systems have been developed: (I) sensors, which only measure the quality factors and need a separate device for signal transducing; and (II) indicators, which measure the spoilage progress and visualize all information directly, independent of any external support [ 87 , 114 ].…”

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

“…The main composition of RBPC was protein with 68.07 AE 0.54% dm, which can be labeled as protein concentrate due to the protein content of more than 60% [58]. In addition, two step statistical design (1) fractional factorial design 2 4-1 (independent variables: X 1 (pH: 8,9,10), X 2 (temperature: 25, 35, and 45°C), X 3 (stirring speed: 80, 100, and 120 rpm) and X4 (stirring time: 60, 120, and 180 min) and (2) central composite rotatable design with variables X 1 (temperature: 35, 38, 45, 52, and 55°C) and X 2 (stirring time: 120, 146, 210, 274, and 300 min) was used to extract rice bran protein [57]. However, with this experimental design provided only 48.53% of protein content at pH 10.0, 80 rpm, 300 min of stirring time, and 52°C, with an extraction yield of 34.51%.…”