Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

Bhargava, Nitya; Sharanagat, Vijay Singh; Mor, Rahul S.; Kumar, Kshitiz

doi:10.1016/j.tifs.2020.09.015

Cited by 371 publications

(166 citation statements)

References 137 publications

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“…To perform their function and help in the maintenance of food quality, freshness indicators are based on a color change of pigments that are added to the indicator and are reactive to pH changes. Synthetic dyes are commonly used such as methyl red, bromocresol purple, bromophenol blue, chlorophenol red have been proved to be able to react to pH changes when integrated into intelligent packaging systems [ 34 , 49 ]. Although they are demonstrated to be effective, they are not fitted to be used for food applications due to their toxic, carcinogenic, and mutagenic characteristics that threaten not only the consumers’ health but also the environment [ 50 ].…”

Section: Developments In Bio-based Sensorsmentioning

confidence: 99%

“…The use of natural dyes instead of synthetic ones fits the consumption trend for sustainable and more natural healthy choices [ 49 ]. Natural pigments extracted from plants and fruits are renewable, demonstrate low toxicity, and low environmental impacts [ 50 ].…”

Section: Developments In Bio-based Sensorsmentioning

confidence: 99%

“…Films were attached to the top of Petri dishes to have contact with poultry meat and prawn environment during storage (0 °C, 4 °C, and 30 °C). At any temperature and for both food products, films changed their color from red to grey–purple, because of the production of volatile nitrogenous compounds that caused deprotonation of anthocyanins [ 49 ]. The use of two biopolymers that interact with the anthocyanins avoided the pigment to be released into the water.…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

“…Curcumin is a polyphenol extracted from the roots of turmeric and exhibits antioxidant, antimicrobial, anti-inflammatory activity and presents a strong yellow–orange color [ 44 , 49 ]. From a pH range of 1 to 7, it presents yellow coloration and above a pH of 8, curcumin color changes to red–orange [ 44 ] ( Figure 4 ).…”

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

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

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

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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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Section: Developments In Bio-based Sensorsmentioning

confidence: 99%

Section: Developments In Bio-based Sensorsmentioning

confidence: 99%

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

Section: Bio-based Sensors—applicationsmentioning

confidence: 99%

See 2 more Smart Citations

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

Rodrigues

Souza

Coelhoso

et al. 2021

Sensors

113

View full text Add to dashboard Cite

show abstract

“…Moreover, Bhargava et al, (2020) highlighted the possibility to use FW for producing bioactive compounds in active and intelligent biodegradable packaging films. These are economical, safe, non-toxic, sensitive, easy to be manufactured and commercialized for fresh food products in order to evaluate the visual quality in a simple way [54]. In this context, Firouz et al, (2021) underlined that these emerging technologies present some important barriers to be considered, such as the production costs, the complexity of these technologies as well as the consumers' acceptance.…”

Section: Literature Reviewmentioning

confidence: 99%

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021

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The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

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Green and Sustainable Extraction of High‐Value Compounds

Zanotti¹,

Stahl²,

Segatto³

et al. 2022

Sustainable Separation Engineering

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Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

Cited by 371 publications

References 137 publications

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

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

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

Green and Sustainable Extraction of High‐Value Compounds

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