Bio-based smart materials for fish product packaging: a review

Abelti, Alemu Lema; Teka, Tilahun A.; Forsido, Sirawdink Fikreyesus; Tamiru, Metekia; Bultosa, Geremew; Alkhtib, Ashraf; Burton, Emily

doi:10.1080/10942912.2022.2066121

Cited by 22 publications

(11 citation statements)

References 109 publications

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“…Blue consisted of keywords, such as biomolecules, biopolymers, and nanocomposite packaging materials. This underlines the current direction in research and proposals aiming at the promotion of naturally sourced materials to create packaging of foods [39,[53][54][55]. Growing concerns over the environment and sustainability related to artificial materials are boosting scientists to find eco-friendly films [17,53,56].…”

Section: Abstract Analysismentioning

confidence: 81%

“…Other pigments, such as curcumin, shikonin, alizarin, and betalain, with similar features to anthocyanins are used as freshness indicator films [55,72,73]. Using authors' keyword options and a threshold of 6 publications, 69 keywords were found (Figure 3).…”

Section: Abstract Analysismentioning

confidence: 99%

“…At present, the use of anthocyanins in active and smart packaging films has attracted increasing attention in the field of food engineering [63,71]. Other pigments, such as curcumin, shikonin, alizarin, and betalain, with similar features to anthocyanins are used as freshness indicator films [55,72,73].…”

Section: Abstract Analysismentioning

confidence: 99%

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Smart Food Packaging: An Umbrella Review of Scientific Publications

Boukid

2022

Coatings

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The pivotal roles of smart packaging in the food industry are ensuring food quality and safety as well as providing consumers with important information about the food, allowing them to make more informed purchase/consumption decisions. The purpose of this study is to provide a holistic bibliometric analysis of smart food packaging. Bibliometric analysis collected 878 documents from the Scopus database. The annual trend revealed a three-phase growth, i.e., initial (1986–1999), development (2000–2016), and exponential (2017–2022). Since 2017, smart food packaging has attracted increasing research interest. From the keywords analysis, similar general topics of research were identified before and after the coronavirus outbreak (COVID-19). Remarkably, COVID-19 accelerated research and development toward finding sustainable and safe bio-based materials. However, most smart packaging materials are still not commercialized mainly due to the high cost of production and the absence of international standard regulations. Overall, academia is steps ahead in commercialization, where novel materials and mechanisms are tested for their efficiency and safety. The widespread of smart packaging relies on finding sustainable and safe solutions that are feasible at large scale and accepted by consumers.

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Section: Abstract Analysismentioning

confidence: 81%

Section: Abstract Analysismentioning

confidence: 99%

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Smart Food Packaging: An Umbrella Review of Scientific Publications

Boukid

2022

Coatings

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“…Chitin/chitosan is the major byproducts of seafood industry waste [ 6 ], collagen and gelatin can be isolated from fish, poultry and tannery industry waste [ 8 , 42 ]. The generated waste can be converted by microorganisms to produce polyhydroxyalkanoates [ 52 ], and xanthan gum [ 53 ]. All these biopolymers can be applied as raw material in other industries including the food packaging industry for the fabrication of eco‐friendly packaging [ 6 , 19 , 45 , 54 ].…”

Section: Biopolymers From Wastementioning

confidence: 99%

Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability

Tabassum

Mohan

Mamidi

et al. 2023

IET Nanobiotechnology

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Uncontrolled waste generation and management difficulties are causing chaos in the ecosystem. Although it is vital to ease environmental pressures, right now there is no such practical strategy available for the treatment or utilisation of waste material. Because the Earth's resources are limited, a long‐term, sustainable, and sensible solution is necessary. Currently waste material has drawn a lot of attention as a renewable resource. Utilisation of residual biomass leftovers appears as a green and sustainable approach to lessen the waste burden on Earth while meeting the demand for bio‐based goods. Several biopolymers are available from renewable waste sources that have the potential to be used in a variety of industries for a wide range of applications. Natural and synthetic biopolymers have significant advantages over petroleum‐based polymers in terms of cost‐effectiveness, environmental friendliness, and user‐friendliness. Using waste as a raw material through industrial symbiosis should be taken into account as one of the strategies to achieve more economic and environmental value through inter‐firm collaboration on the path to a near‐zero waste society. This review extensively explores the different biopolymers which can be extracted from several waste material sources and that further have potential applications in food packaging industries to enhance the shelf life of perishables. This review‐based study also provides key insights into the different strategies and techniques that have been developed recently to extract biopolymers from different waste byproducts and their feasibility in practical applications for the food packaging business.

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“…Thus, materials based on biopolymers with incorporated essential oils have been developed. Initially, they were used in the food industry to improve the sensorial quality or to increase the shelf life of various food products, such as those based on meat or fish [ 19 , 20 , 21 , 22 ], fruits or vegetables [ 23 , 24 , 25 ], sweets [ 26 , 27 ], beverages [ 28 ] or dairy products [ 29 , 30 ]. Later, they were added to increase the nutritional value and bioavailability of products, especially those with beneficial effects on health.…”

Section: Introductionmentioning

confidence: 99%

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants

Puscaselu

Lobiuc

Sîrbu

et al. 2022

Gels

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The benefits of using biopolymers for the development of films and coatings are well known. The enrichment of these material properties through various natural additions has led to their applicability in various fields. Essential oils, which are well-known for their beneficial properties, are widely used as encapsulating agents in films based on biopolymers. In this study, we developed biopolymer-based films and tested their properties following the addition of 7.5% and 15% (w/v) essential oils of lemon, orange, grapefruit, cinnamon, clove, chamomile, ginger, eucalyptus or mint. The samples were tested immediately after development and after one year of storage in order to examine possible long-term property changes. All films showed reductions in mass, thickness and microstructure, as well as mechanical properties. The most considerable variations in physical properties were observed in the 7.5% lemon oil sample and the 15% grapefruit oil sample, with the largest reductions in mass (23.13%), thickness (from 109.67 µm to 81.67 µm) and density (from 0.75 g/cm3 to 0.43 g/cm3). However, the microstructure of the sample was considerably improved. Although the addition of lemon essential oil prevented the reduction in mass during the storage period, it favored the degradation of the microstructure and the loss of elasticity (from 16.7% to 1.51% for the sample with 7.5% lemon EO and from 18.28% to 1.91% for the sample with 15% lemon EO). Although the addition of essential oils of mint and ginger resulted in films with a more homogeneous microstructure, the increase in concentration favored the appearance of pores and modifications of color parameters. With the exception of films with added orange, cinnamon and clove EOs, the antioxidant capacity of the films decreased during storage. The most obvious variations were identified in the samples with lemon, mint and clove EOs. The most unstable samples were those with added ginger (95.01%), lemon (92%) and mint (90.22%).

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Bio-based smart materials for fish product packaging: a review

Cited by 22 publications

References 109 publications

Smart Food Packaging: An Umbrella Review of Scientific Publications

Smart Food Packaging: An Umbrella Review of Scientific Publications

Recent trends in nanocomposite packaging films utilising waste generated biopolymers: Industrial symbiosis and its implication in sustainability

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants

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