Active and Intelligent Packaging

Lloyd, Kayna; Mirosa, Miranda; Birch, John

doi:10.1016/b978-0-08-100596-5.22421-9

Cited by 15 publications

(9 citation statements)

References 21 publications

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“…In the food industry, packaging are responsible for preserving food quality and safety [1][2][3] . They can be classified into passive, intelligent and active [4,5] . Recently, the attention to active packaging has been increased, due to its performance in changing the environmental conditions to maintain the sensory properties of the food, thus providing quality assurance, increasing its shelf life, in addition to hygiene and food safety [6,7,8] .…”

Section: Introductionmentioning

confidence: 99%

Development of active PHB/PEG antimicrobial films incorporating clove essential oil

et al. 2020

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In this work were developed and evaluated new antimicrobial films of polyhydroxybutyrate (PHB) additivated with polyethyleneglycol (PEG) and clove essential oil (CEO). The PHB/PEG/CEO films were prepared using the solution casting technique. The CEO concentrations varied between 0.0 and 15% (w/w), related to the total mass (1.4 g), without considering the solvent used. The CG-MS analysis showed that the major component of the CEO was eugenol (72.96%). The antimicrobial activity from the CEO was evaluated against three bacteria (E. coli, E. aerogenes and S. aureus). The migration of CEO in the films occurred with all tested simulants. Thermal analysis has shown that the addition of 15% w/w of the CEO causes the biggest changes in the chemical structure of the material, resulting in less energy during film processing. The mechanical data demonstrated that the addition of 15% w/w of the CEO results in more flexible films.

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Section: Introductionmentioning

confidence: 99%

Development of active PHB/PEG antimicrobial films incorporating clove essential oil

et al. 2020

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“…Intelligent packaging includes pH, time-temperature and freshness indicators, humidity detectors, gas and chemical sensors, and numerous other biosensors. One of the most important requirements that must be fulfilled in this kind of smart materials are easy activation and indication of measurable, irreversible changes depending on various factors as well as ideal matching correlated with food quality [ 110 ].…”

Section: Bnc In Food Packaging Applicationsmentioning

confidence: 99%

Bacterial Nanocellulose—A Biobased Polymer for Active and Intelligent Food Packaging Applications: Recent Advances and Developments

2020

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The aim of this review is to provide an overview of recent findings related to bacterial cellulose application in bio-packaging industry. This constantly growing sector fulfils a major role by the maintenance of product safety and quality, protection against environmental impacts that affect the shelf life. Conventional petroleum-based plastic packaging are still rarely recyclable and have a number of harmful environmental effects. Herein, we discuss the most recent studies on potential good alternative to plastic packaging—bacterial nanocellulose (BNC), known as an ecological, safe, biodegradable, and chemically pure biopolymer. The limitations of this bio-based packaging material, including relatively poor mechanical properties or lack of antimicrobial and antioxidant activity, can be successfully overcome by its modification with a wide variety of bioactive and reinforcing compounds. BNC active and intelligent food packaging offer a new and innovative approach to extend the shelf life and maintain, improve, or monitor product quality and safety. Incorporation of different agents BNC matrices allows to obtain e.g., antioxidant-releasing films, moisture absorbers, antimicrobial membranes or pH, freshness and damage indicators, humidity, and other biosensors. However, further development and implementation of this kind of bio-packaging will highly depend on the final performance and cost-effectiveness for the industry and consumers.

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“…Communication, protection, containment, and convenience are the most common features of traditional food packaging (TFP). TFP is a typical system providing just physical support and food protection against stimuli and environments in the packaging process, distribution, transportation, and storage (Lloyd et al, 2019). In general, an effective TFP often helps preserve foods and is just a nonfunctional physical barrier against chemical, physical, and microbial damage (Robertson, 2019).…”

Section: Introductionmentioning

confidence: 99%