Bioactive food packaging based on starch, citric pectin and functionalized with Acca sellowiana waste by-product: Characterization and application in the postharvest conservation of apple

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

“…Currently, several studies have investigated the incorporation of bioactive compounds into biopolymer-based films for application such as active food packaging [3,12,[25][26][27]35,36,74,78,80,94]. Unlike conventional packaging, active packaging (AP) has some characteristics that allow the packaging material to interact positively with food and the environment, extending product shelf life.…”

“…• plants and their extracts as a source of phenolic compounds: of Plantago lanceolata, Arnica montana, Tagetes patula, Symphytum officinale, Calendula officinalis and Geum urbanum [79]; turmeric [32]; Acca sellowian [80]; Chinese chive root [27]; tea polyphenol [28]; rosemary [81]; yerba mate [82]; jujube leaf [83]; • essential oils from medicinal plants as a source of volatile and phenolics compounds and lipids: M. pulegium L., A. Herba alba Asso, O. basilicum L. and R. officinalis L. [3]; green coffee beans (Coffea arabica L. [31]); thyme essential oil [84]; Ziziphora clinopodioides essential oil [85]; orange essential oil [86]; cinnamon leaf essential oil [13]; black pepper essential oil and ginger essential oil [87]; rosemary essential oil [88]; Satureja Khuzestanica essential oil [89]; • fruit pulps, purees, juices and extracts as a source of phenolic compounds and vitamins: guabiroba [74]; blackberry [26], pomegranate [90]; açai [91]; papaya [92], blueberry [93]; mango; acerola; seriguela [94]; anthocyanins from jambolan fruit (Syzygium cumini) [95]; mulberry anthocyanin extract [96]; papaya puree [97]; mango and acerola pulps [98]; acerola [99]. • plants, fruits and vegetables residue flour or extract: sweet orange (Citrus sinensis), passion fruit (Passiflora edulis) and watermelon (Citrullus lanatus), whereas the vegetables were zucchini (Cucurbita pepo), lettuce (Lactuca sativa), carrot (Daucus carota), spinach (Spinacea oleracea), mint (Menthas p.), yams (Colocasia esculenta), cucumber (Cucumis sativus) and arugula (Eruca sativa) [11]; pomelo peel flours [28], Acca sellowiana waste by-product (feijoa peel flour, [80]); roasted peanut skin extract [100]…”

“…The plant-derived bioactive compounds are incorporated also to contribute to the general quality [56,63,68,93,103], safety [25,86,92,104], nutritional value [9], organoleptic characteristics (color, smell and taste) [9,26,95], convenience and preservation of foods [105]. Some plant-derived bioactive compounds, such as some polyphenols present in apples [106], in teas [28], extract of germinated fenugreek seeds [107], R. officinalis, A. herba alba Asso, O. basilicum L., M. pulegium L. [3], Acca sellowiana waste by-product (feijoa peel flour) [80], for example, can perform multiple functions and can be used as antioxidants and antimicrobial agents simultaneously.…”

“…The films generated different functional properties when different materials, sources of bioactive compounds or isolated bioactive compounds, were incorporated into the film-forming solution. The films incorporated with tea polyphenol [28], Chinese chive root extract [27], essential oils of R. officinalis L., A. herba alba Asso, O. basilicum L. and M. pulegium L. [3] and Acca sellowiana waste byproduct (feijoa peel flour [80]) exerted both antioxidant and antimicrobial activity. The incorporation of green coffee oil and gamma-aminobutyric acid residues affected the color and provided the films with a high antioxidant capacity based on carboxymethyl cellulose [31] and pectin [123], respectively; adding curcumin promoted antioxidant properties just as well as in whey protein isolate films, in addition to intensifying their coloration with yellow to red tones [75].…”

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

“…The ubiquitous presence, low cost, structural flexibility, and polymerization ability of pectin contribute to its use as a matrix for active food packaging materials [ 70 ]. Since bioactive packaging films made from pectin have very weak antimicrobial properties, their antimicrobial potential can be enhanced by integrating and combining them with various functional compounds, such as essential oils, phenolic compounds, nanomaterials, free fatty acids, and others [ 77 ]. The production of edible films from pectin can be carried out in various ways, such as casting, extrusion, spraying, and coating with a knife [ 78 ].…”