Advances in Active Packaging: Perspectives in Packaging of Meat and Dairy Products

Daniloski, Davor; Gjorgjijoski, Davor; Petkoska, Anka Trajkovska

doi:10.5185/amlett.2020.051504

Cited by 8 publications

(11 citation statements)

References 75 publications

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Section: Active Ingredients Utilized In Active Packagingmentioning

confidence: 99%

“…There is therefore an increased demand to create new packaging constituents with little or no synthetic additives that are safe, renewable, biodegradable, cost‐effective, and environmentally friendly (Kuster‐Boluda et al, 2020; Motelica et al, 2020). Consequently, blended solutions of packaging biomaterial, nano‐composite films, and non‐toxic biopolymers have been considered as potential alternatives to synthetic polymer (plastic) materials (Ashrafi et al, 2018; Atarés & Chiralt, 2016; Daniloski et al, 2020).…”

Section: Paradigm Shift In Food Packaging Materialsmentioning

confidence: 99%

“…This phenomenon is a typical diffusion process that entails the migration of components (either from the active package, active pads/labels, or food) from a higher concentration to a lower concentration region. The migration process is briefly described in Figure 4 by the following crucial steps; (a) Diffusion of constituents from the food matrix, (b) Desorption of diffusible molecules from the surface of the active packaging material, (c) The sorption (absorption or adsorption) of constituents at the packaging material–food interface (Daniloski et al, 2020; Douziech et al, 2019).…”

Section: Active Packaging Systemmentioning

confidence: 99%

“…Amongst the various functional roles of active packaging, antioxidant and antimicrobial activity is the utmost significant application on food products. This is because the cause of food spoilage, deterioration in quality, and reduction in product’s shelf‐life is mainly due to oxidation and microbial contamination (Daniloski et al, 2020). Specifically, since the proliferation of spoilage and pathogenic microbes is essentially among the principal causes of food spoilage, the upsurge in research interest in active ingredients with antimicrobial activities has increased significantly.…”

Section: Transition Of Active Ingredients In Active Packagingmentioning

confidence: 99%

“…Just like active packaging materials, the use of active ingredients follows the similar trend toward an eco-friendly renewable (sustainable) additive (Schumann & Schmid, 2018). Numerous articles on active ingredients in food active packaging have been published recently on topics such as the application of active packaging technologies to muscle foods (Ahmed et al, 2017); active packaging applications for food (Yildirim et al, 2017); packaging concepts for fresh and processed meat (Schumann & Schmid, 2018); a guide to active agents for active food packaging; perspectives in the packaging of meat and dairy products (Daniloski et al, 2020); eco-friendly active packaging…”

Section: Active Ingredients Utilized In Active Packagingmentioning

confidence: 99%

See 4 more Smart Citations

Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Chacha

Ofoedu

Xiao

2022

Food Processing Preservation

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Meat is characterized by high perishability and a short shelf‐life under improper storage. The evolution of food packaging in response to the growing need for clean‐label technology has resulted in a sustainable, effective, safe, and natural method of prolonging the shelf‐life of food using eco‐friendly technologies. Active packaging presents a peculiar approach to preserving and packaging foods such as fresh and processed meat. They are composed of films and/or coatings obtained from natural sources of polysaccharides, lipids, and proteins that are edible, biodegradable, and can act as carriers of active ingredients from natural sources. Essential oils (EOs) are plant‐extracted volatile aromatic compounds that have been the center of attention several types of research owing to their potential in food as natural additives and active ingredients with antimicrobial and antioxidant properties. Their utilization into biodegradable components for instance edible films to develop an active packaging system with enhanced functionalities and usefulness to the packaging and food industry is described. This review provides critical insights into the inclusion of EOs into bio‐based materials with an emphasis on muscle food applications. Encapsulation was also emphasized as a key factor in optimizing the usage, stability, and efficiency of EOs in active packaging. The shelf‐life of food is prolonged by the packaging system through preventing the actions of external aggressors such as oxygen and moisture, delaying the proliferation of spoilage and pathogenic microorganisms, slowing oxidative processes, and extending the duration that products are organoleptically acceptable. While cost and commercialization are the main concern for food industry professionals, consumers' main concerns are safety and awareness. In a nutshell, EO‐based active packaging holds a lot of potential for shelf‐life extension of meat and quality preservation. Novelty impact statement EO‐based active packaging system has the potential to offer clean‐label technology to consumers while alleviating food wastage and utilization of plastics by extending the shelf‐life of food through eco‐friendly processes. Encapsulation can improve the stability and effectiveness of EOs as antioxidants and antimicrobial agents, as well as address the challenges that have limited their application in the food system.

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Section: Active Ingredients Utilized In Active Packagingmentioning

confidence: 99%

Section: Paradigm Shift In Food Packaging Materialsmentioning

confidence: 99%

Section: Active Packaging Systemmentioning

confidence: 99%

Section: Transition Of Active Ingredients In Active Packagingmentioning

confidence: 99%

Section: Active Ingredients Utilized In Active Packagingmentioning

confidence: 99%

See 3 more Smart Citations

Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Chacha

Ofoedu

Xiao

2022

Food Processing Preservation

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Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Thakur

Raposo

2023

J Sci Food Agric

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In recent years, foodborne outbreaks and food plastic waste accumulation in the environment have impelled a hunt for new, sustainable, novel and innovatory food packaging interventions to face microbial contamination, food quality and safety. Pollution caused from wastes generated by agricultural activities is one of chief rising concerns of the environmentalists across the globe. A solution to this problem is effective and economic valorization of residues from agriculture sector. It would ensure that the by‐products/residues from one activity act as ingredients/raw materials for another industry. An example is fruit and vegetable waste based green films for food packaging. Edible packaging is a well‐researched area of science where numerous biomaterials have been already explored. Along with dynamic barrier properties, these biofilms often exhibit antioxidant and antimicrobial properties as function of the bioactive additives (e.g. essential oils) often incorporated in them. Additionally, these films are made competent by use of recent technologies (e.g. encapsulation, nano‐emulsions, radio‐sensors) to ensure high end performance and meet the principles of sustainability. Livestock products such as meat, poultry and dairy products are highly perishable and depend largely upon the mercy of packaging materials to enhance their shelf life. In this review, all the above‐mentioned aspects are thoroughly covered with a view to project fruit and vegetable based green films (FVBGFs) as a potential and viable packaging material for livestock products, along with a discussion on role of bio‐additives, technological interventions, properties and potential applications of FVBGFs in livestock products. © 2023 Society of Chemical Industry.

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Biobased Materials as a Sustainable Potential for Edible Packaging

Petkoska

Daniloski

Kumar

et al. 2021

Environmental Footprints and Eco-Design of Products and Processes

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Advances in Active Packaging: Perspectives in Packaging of Meat and Dairy Products

Abstract: The author sincerely acknowledges the contributions of the co-authors and their institutions and delegates their selfless efforts. Conflicts of interest There are no conflicts to declare.

Cited by 8 publications

References 75 publications

Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

Development and application of fruit and vegetable based green films with natural bio‐actives in meat and dairy products: a review

Biobased Materials as a Sustainable Potential for Edible Packaging

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