scholarly journals Use of herbs, spices and their bioactive compounds in active food packaging

RSC Advances ◽  
2015 ◽  
Vol 5 (50) ◽  
pp. 40324-40335 ◽  
Author(s):  
A. Valdés ◽  
A. C. Mellinas ◽  
M. Ramos ◽  
N. Burgos ◽  
A. Jiménez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Active Food Packaging ◽  
Packaging Industry ◽  
Natural Additives ◽  
Herbs And Spices

Natural additives obtained from herbs and spices are being increasingly used in the food packaging industry.

Potential application of bioactive compounds in essential oils from selected Malaysian herbs and spices as antifungal agents in food systems

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 223-237
Author(s):  
M. Ramli ◽  
Nor-Khaizura M.A.R. ◽  
Nur Hanani Z.A. ◽  
Y. Rukayadi ◽  
N.I.P. Samsudin
Keyword(s):  
Essential Oils ◽  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Control Strategies ◽  
Packaging System ◽  
Propenoic Acid ◽  
Active Food Packaging ◽  
Excellent Candidate ◽  
Herbs And Spices

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the consumers' demand for safer, healthier, and higher‐quality foods with longer shelf life. In the present work, the essential oils from ten herbs and spices namely betel, cinnamon, clove, coriander, galangal, ginger, lemongrass, lime, nutmeg, and turmeric, selected based on their abundance and economic importance, were analysed by gas chromatography and mass spectrometry. A total of 120 bioactive compounds were detected. The major (>10%) bioactive compounds were anethole, 26.25% (betel), cinnamaldehyde, 63.39% (cinnamon), eugenol, 87.16% (clove), linalool, 54.79% (coriander), propenoic acid, 29.56% (galangal), α-zingiberene, 26.32% (ginger), geranial, 42.61% (lemongrass), limonene, 39.84% (lime), β-phellandrene, 27.80% (nutmeg), and ar-turmerone, 41.81% (turmeric). All essential oils also yielded minor (<10%) bioactive compounds of different classes. Some of these major and minor bioactive compounds have been reported to exert fungicidal/fungistatic effects and could be an excellent candidate in the development of efficient fungal spoilage control strategies such as an active food packaging system.

scholarly journals Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

2021 ◽  
Vol 5 ◽  
Author(s):  
Vandana Chaudhary ◽  
Neha Thakur ◽  
Priyanka Kajla ◽  
Shubham Thakur ◽  
Sneh Punia
Keyword(s):  
Bioactive Compounds ◽  
Food Systems ◽  
Food Packaging ◽  
Edible Films ◽  
Oxidation Reactions ◽  
Environment Friendly ◽  
Edible Packaging ◽  
Delivery Vehicles ◽  
Packaging Industry ◽  
Safe Food

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

Use of herbs and their bioactive compounds in active food packaging

2021 ◽  
pp. 323-365
Author(s):  
Yaiza Flores ◽  
Carlos Javier Pelegrín ◽  
Marina Ramos ◽  
Alfonso Jiménez ◽  
María Carmen Garrigós
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Active Food Packaging

scholarly journals New Trends in the Use of Volatile Compounds in Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1053
Author(s):  
Ana Beltrán Sanahuja ◽  
Arantzazu Valdés García
Keyword(s):  
Volatile Compounds ◽  
Food Packaging ◽  
Active Agent ◽  
Retention Capacity ◽  
Polymeric Matrices ◽  
Factors Affecting ◽  
Active Food Packaging ◽  
High Volatility ◽  
Recent Trends ◽  
Packaging Industry

In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

Using watermark visibility measurements to select an optimized pair of spot colors for use in a binary watermark

2020 ◽  
Vol 2020 (15) ◽  
pp. 197-1-197-7
Author(s):  
Alastair Reed ◽  
Vlado Kitanovski ◽  
Kristyn Falkenstern ◽  
Marius Pedersen
Keyword(s):  
Food Packaging ◽  
Red Light ◽  
Human Observer ◽  
Viewing Distance ◽  
Point Of Sale ◽  
Complementary Color ◽  
Low Visibility ◽  
Packaging Industry ◽  
Spot Color ◽  
Selection Of

Spot colors are widely used in the food packaging industry. We wish to add a watermark signal within a spot color that is readable by a Point Of Sale (POS) barcode scanner which typically has red illumination. Some spot colors such as blue, black and green reflect very little red light and are difficult to modulate with a watermark at low visibility to a human observer. The visibility measurements that have been made with the Digimarc watermark enables the selection of a complementary color to the base color which can be detected by a POS barcode scanner but is imperceptible at normal viewing distance.

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

scholarly journals Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Celeste Cottet ◽  
Andrés G. Salvay ◽  
Mercedes A. Peltzer ◽  
Marta Fernández-García
Keyword(s):  
Antimicrobial Activity ◽  
Itaconic Acid ◽  
Food Packaging ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Proton Nuclear Magnetic Resonance ◽  
Esterification Reaction ◽  
Alkylation Reaction ◽  
Vapor Permeability ◽  
Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

scholarly journals Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 228
Author(s):  
Swarup Roy ◽  
Lindong Zhai ◽  
Hyun Chan Kim ◽  
Duc Hoa Pham ◽  
Hussein Alrobei ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tannic Acid ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Titanium Dioxide Nanoparticles ◽  
Casting Technique ◽  
Active Food Packaging ◽  
Reinforcing Agent ◽  
Solution Casting Technique ◽  
Cross Linker

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting technique. TA and TiO2 are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO2 in chitosan/TA further improved the nanocomposite film’s mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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