Application of natural extracts as active ingredient in biopolymer based packaging systems

Abstract

Active packaging systems come under novel techniques and are creating demands in food packaging aspects. They are specially designed for food products where shelf life is a key driving factor. Their wide range of functionality preserves the color, texture, smell, and taste of the food item retaining their freshness and edibility for longer than any other methods available on market. An active ingredient in packaging systems enables efficient consumable quality which resulted in reduced complaints from consumers. However, techniques must be inexpensive and environment-friendly. The use of biodegradable packaging systems reinforced by exploiting natural compounds forms the latest trend to attract consumer demand in substituting synthetic preservatives in foods that can protect against food spoilage. Natural extracts have gained commercial importance in active packaging nowadays for the delivery of safe and high-quality foods that are being employed in both fresh and processed produce. Development and use of innovative active packaging systems in varied forms are expected to increase in the future for food safety, quality, and stability. The review overviews the beneficial effects of plant acquired components in modulating product quality in packaged form for commercial aspects in the market.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

“…These novel active packaging could help extend food shelf life and prevent changes in taste caused by excessive amounts of bioactive compounds ( 11 , 156 , 229 , 230 ). This allows the packaging film to become a dynamic and interactive element of the preservation procedure of food products ( 231 ).…”

Starch-based edible packaging: rheological, thermal, mechanical, microstructural, and barrier properties – a review

“…96 Additionally, it must be guaranteed that the active ingredient intended to be added to films and coatings won't change the food product's composition or organoleptic properties. 100…”

Development of biopolymer composite films based on chicory extract reinforced polyvinyl alcohol/chitosan blend via green approach for flexible optoelectrical devices

“…20 The mechanical characteristics of biopolymers can alter in the presence of plant extracts due to the strong interactions between the biopolymer and the reactive functional groups of the plant extract. [21][22][23] Blueberry, apple, and rowan extracts are some examples of plant extracts utilized in biodegradable films. The reinforcement of banana peel extract influenced the mechanical characteristics of CS films.…”