Active packaging technologies for clean label food products: a review

Singh, Ajit Kumar; Ramakanth, Dakuri; Kumar, Avinash; Lee, Youn Suk; Gaikwad, Kirtiraj K.

doi:10.1007/s11694-021-01024-3

Cited by 51 publications

(11 citation statements)

References 68 publications

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“…The presence of oxygen in the package headspace leads to oxidative reactions in food, which is one of the causes of spoilage (Gaikwad et al 2018 ; Singh et al 2021a ). Removal of hazardous or undesirable gas molecules can be efficiently performed via selective gas adsorption (Singh et al 2019 ).…”

Section: Metal–organic Framework For Active Packagingmentioning

confidence: 99%

Metal–organic frameworks for active food packaging. A review

2022

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Food wastage is a major concern for sustainable health and agriculture. To reduce food waste, classical preservation techniques such as drying, pasteurization, freeze-drying, fermentation, and microwave are available. Nonetheless, these techniques display shortcomings such as alteration of food and taste. Such shortcomings may be solved by active food packaging, which involves the incorporation of active agents into the packaging material. Recently, metal–organic frameworks, a class of porous hybrid supramolecular materials, have been developed as an active agent to extend food shelf life and maintain safety. Here, we review metal–organic frameworks in active packaging as oxygen scavengers, antimicrobials, moisture absorbers, and ethylene scavengers. We present methods of incorporation of metal–organic frameworks into packaging materials and their applications.

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Section: Metal–organic Framework For Active Packagingmentioning

confidence: 99%

Metal–organic frameworks for active food packaging. A review

2022

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“…The latter might take the form of pads, sheets, or blankets and are typically placed beneath fresh food in various packaging systems (MAP, vacuum, skin pack, and so forth) [ 194 ]. They are used for high water activity items such as fish, meat, poultry, fruits, and vegetables (exceptionally cut products) [ 195 ]. Such pads are typically made of porous materials, polymers (PP or PE), foamed and perforated PS sheets, or cellulose, which are then mixed with superabsorbent polymers/minerals/salts (polyacrylate salts, carboxymethyl cellulose, starch copolymers, silica/silicates) [ 196 ].…”

Section: Current Food Packaging Trendsmentioning

confidence: 99%

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

et al. 2022

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Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

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“…With shifting consumer preferences and demands, the research and development of packaging has dramatically expanded its scope beyond its primary functions. However, the use of chemical compounds as additives in food packaging materials is unsuitable because of their high toxicity and detrimental effects on both human health and the environment [ 2 , 4 ]. Additionally, concerns over food safety and the recognition of the associated health risks received considerable recent attention, which has led to an increase in the use of clean-label foods; these are minimally or never processed, do not contain chemical additives, and have standard shelf lives [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…However, the use of chemical compounds as additives in food packaging materials is unsuitable because of their high toxicity and detrimental effects on both human health and the environment [ 2 , 4 ]. Additionally, concerns over food safety and the recognition of the associated health risks received considerable recent attention, which has led to an increase in the use of clean-label foods; these are minimally or never processed, do not contain chemical additives, and have standard shelf lives [ 4 ]. In this context, the current emphasis is on designing innovative packaging films and edible coatings integrated with active substances that can effectively inhibit oxidation and microbial spoilage [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

2022

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In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat food products that are fresh, clean, minimally processed, and have extended shelf lives. This demand sparked research into the creation of novel tools and ingredients for modern packaging systems. The use of phenolic-compound-based active-packaging and edible films/coatings with antimicrobial and antioxidant activities is an innovative approach that has gained widespread attention worldwide. As phenolic compounds are natural bioactive molecules that are present in a wide range of foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, and wine, as well as agricultural waste and industrial byproducts, their utilization in the development of packaging materials can lead to improvements in the oxidative status and antimicrobial properties of food products. This paper reviews recent trends in the use of phenolic compounds as potential ingredients in food packaging, particularly for the development of phenolic compounds-based active packaging and edible films. Moreover, the applications and modes-of-action of phenolic compounds as well as their advantages, limitations, and challenges are discussed to highlight their novelty and efficacy in enhancing the quality and shelf life of food products.

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Active packaging technologies for clean label food products: a review

Cited by 51 publications

References 68 publications

Metal–organic frameworks for active food packaging. A review

Metal–organic frameworks for active food packaging. A review

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

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