Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag–Cu Nanoparticles and Essential Oil

Ahmed, Jasim; Arfat, Yasir Ali; Bher, Anibal; Mulla, Mehrajfatema Z.; Jacob, Harsha; Auras, Rafael

doi:10.1111/1750-3841.14121

Cited by 130 publications

(67 citation statements)

References 59 publications

(81 reference statements)

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“…17.4%) in permeability may be due to the specific nature of the antioxidant used in relation to the nature of the polymer matrix. Likewise, Ahmed et al () reported insignificant changes in oxygen permeability of plasticized PLA films after the addition of 25% w/w of cinnamon EO (22.8 vs.24.9 ml mm/m 2 24 hr atm). Ramos, Jiménez, et al () also reported insignificant changes in oxygen permeability of PLA films containing 8% thymol.…”

Section: Resultsmentioning

confidence: 92%

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Zeid

Karabagias

Nassif

et al. 2019

J Food Process Preserv

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Τhyme, rosemary, and oregano essential oils (EOs) were incorporated into Polylactic acid resin (PLA) at a concentration of 10% (w/w) using the solvent casting method to generate antioxidant packaging films. Pure EOs showed a radical scavenging activity (RSA) ranging between 84.57% and 87.92% at 10,000 mg/L (ppm) using the 1,1‐Diphenyl‐2‐picrylhydrazyl radical (DPPH) method. The antioxidant activity of film methanolic extracts was 4%–6% lower than EOs at the same concentration. A significant reduction (p < 0.05) in the oxidation degree of minced fish packaged in active films, which ranged between 5% and 40%, was recorded on day 4 of storage compared to control films. The addition of EOs did not affect (p > 0.05) permeation, migration, and percentage elongation at break of film properties. On the contrary, tensile strength, and Young's modulus significantly decreased (p < 0.05) in films containing EOs. Practical applications The ability to prepare active packaging films that inhibit lipid oxidation and assist in shelf life extension of perishable foods is of great concern to the food industry and the research community. The incorporation of thyme, rosemary, and oregano EOs in PLA films resulted in the preparation of active packaging materials, as shown by: (i) the retardation of the lipid oxidation (ii) a considerable increase in the shelf‐life of the product. PLA films, enriched with EOs, may serve as alternative solutions to synthetic antioxidants for food preservation.

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Section: Resultsmentioning

confidence: 92%

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Zeid

Karabagias

Nassif

et al. 2019

J Food Process Preserv

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“…Giving their effectiveness as antibacterial agents, metal-based NPs have been used to develop antimicrobial packaging materials against a wide range of microorganisms in several food products (Table 6). Besides being used alone as active agents, metal-based NPs are also used in combination with bacteriocins, essential oils, and as a combination of several metal NPs [105][106][107]. However, the commercial use of packaging materials with NPs, from now on designated nanomaterials is still hindered by the lack of specific legislation and risk assessment data.…”

Section: Natural Extracts and Compoundsmentioning

confidence: 99%

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

2020

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Antimicrobial active packaging has emerged as an effective technology to reduce microbial growth in food products increasing both their shelf-life and microbial safety for the consumer while maintaining their quality and sensorial properties. In the last years, a great effort has been made to develop more efficient, long-lasting and eco-friendly antimicrobial materials by improving the performance of the incorporated antimicrobial substances. With this purpose, more effective antimicrobial compounds of natural origin such as bacteriocins, bacteriophages and essential oils have been preferred over synthetic ones and new encapsulation strategies such as emulsions, core-shell nanofibres, cyclodextrins and liposomes among others, have been applied in order to protect these antimicrobials from degradation or volatilization while trying to enable a more controlled release and sustained antimicrobial action. On that account, this article provides an overview of the types of antimicrobials agents used and the most recent trends on the strategies used to encapsulate the antimicrobial agents for their stable inclusion in the packaging materials. Moreover, a thorough discussion regarding the benefits of each encapsulation technology as well as their application in food products is presented.

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“…Deus et al evaluated the effect of an edible film coated with nano-silver on the quality of turkey meat during modified atmosphere and vacuum-sealed packaging for 12 days of storage [ 44 ]. Ahmed et al created PLA composite films by loading bimetallic silver-copper nanoparticles and cinnamon essential oil into polymer matrix through compression molding technique, which was utilized in the chicken meat packaging, revealing a new direction of active food packaging to control the pathogenic and spoilage bacteria related to fresh chicken meat [ 45 ].…”

Section: Inorganic and Metal Oxide Nanomaterials Applied In Food Pmentioning

confidence: 99%

Recent Developments in Food Packaging Based on Nanomaterials

et al. 2018

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The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

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Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag–Cu Nanoparticles and Essential Oil

Cited by 130 publications

References 59 publications

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Preparation and evaluation of antioxidant packaging films made of polylactic acid containing thyme, rosemary, and oregano essential oils

Encapsulation Systems for Antimicrobial Food Packaging Components: An Update

Recent Developments in Food Packaging Based on Nanomaterials

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