Active food packaging: Alginate films with cottonseed protein hydrolysates

Filho, Josemar Gonçalves de Oliveira; Rodrigues, Juliana Moraes; Valadares, Anna Carolina Fernandes; Almeida, Adrielle Borges de; Lima, Thayanara Mayara de; Takeuchi, Katiuchia Pereira; Alves, Cássia Cristina Fernandes; Sousa, Heloísa Alves de Figueiredo; Silva, Edilsa Rosa da; Dyszy, Fábio Henrique; Egea, Mariana Buranelo

doi:10.1016/j.foodhyd.2019.01.052

Cited by 150 publications

(60 citation statements)

References 47 publications

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“…Cassava starch food packaging films with antioxidant, UV-vis light barrier and pH-sensitive properties, increased water vapor permeability, and tensile strength were also obtained by addition of anthocyanin-rich bayberry extract (1 wt %) due to the hydrogen-binding interactions between BBE and starch [157]. Similarly, the incorporation of hydrolyzed cottonseed proteins into alginate films increased the thickness and water vapor permeability, the barrier properties to visible light, and the total phenolic content and the antioxidant activity with inhibitory effect against Staphylococcus aureus, Colletotrichum gloeosporioides and Rhizopus oligosporus [158].…”

Section: Plant Extracts As Active Ingredients In Food Packaging Matermentioning

confidence: 95%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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Section: Plant Extracts As Active Ingredients In Food Packaging Matermentioning

confidence: 95%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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“…The cottonseed protein hydrolysate in alginate films has an inhibitory effect against S. aureus, but it does not exhibit any influence on E. coli [30]. The difficulty in accessing bacteria may result from their different morphology.…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

“…The difficulty in accessing bacteria may result from their different morphology. Gram-negative bacteria have a cellular envelope consisting of lipopolysaccharide molecules that act as a barrier [30]. Oleoresin spices have resins in their compositions, and are used in food formulations [77].…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

“…Furthermore, the incorporation of active ingredients improves the antifungal properties of biopolymer films. The addition of cottonseed protein hydrolysate to alginate films caused antifungal activity against C. gloeosporioides (14.4-27.02 mm of inhibition zone) and R. oligosporus (11.03-25.91 mm) [30]. The antibacterial mechanism of peptides is based on triggering changes in the biological membranes through the formation of ion channels.…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

“…The antibacterial mechanism of peptides is based on triggering changes in the biological membranes through the formation of ion channels. These changes cause deregulation of the replication, transcription and DNA sequence translation processes, with a disturbance to intracellular balance [30,83]. Dairi et al (2019) obtained cellulose acetate/AgNPs-montmorillonite films with or without thymol.…”

Section: Other Antimicrobial Compoundsmentioning

confidence: 99%

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Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Jamróz

Kopel

2020

Polymers

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From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

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