Combined effects of plant food processing by-products and high oxygen modified atmosphere packaging on the storage stability of beef patties

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

“…The oxidation process in food is mainly related to contact with oxygen, which can generate free radicals that accelerate enzymatic browning, and microbial proliferation, leading to food degradation (Liang et al., 2022). Such changes can modify the characteristics of the food, including color, flavor, aroma, texture, and nutritional value, making the food unfit for consumption.…”

“…The addition of preservatives or synthetic antioxidants to food or food packaging is common in the industry to prolong the food product's shelf‐life (Bouarab‐Chibane et al., 2019; Lima et al., 2021). However, the use of synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), or tert‐butyl hydroquinone (TBHQ) has been a concern due to potential risks to human health (Fasihnia et al., 2020; Liang et al., 2022; Peighambardoust et al., 2021). Therefore, some health regulations have limited the use of these compounds for food purposes (below 200 mg/kg body weight) (Chiang et al., 2021).…”

“…These compounds are generally rich in phenolic substances (e.g., phenolic acids, flavonoids, tocopherols, lignins, and tannins), implying their main antioxidant, antibacterial, and antifungal activities in various food systems. On the other hand, controlling the stability of these compounds is still a challenge for scientific researchers and the food industry, since high exposure to the processing temperature of packaging materials can degrade the active compounds, limiting their industrial application (Fortunato et al., 2019; Liang et al., 2022).…”

“…The prevention of oxidative processes in food matrices is crucial for extending the shelf‐life of foods (Cunha et al., 2018; Rangaraj et al., 2021; Taherimehr et al., 2021). Therefore, the food industry has been using preservative additives in food for years to avoid oxidative reactions and microbial proliferation, which can accelerate food degradation (Liang et al., 2022; Yahaya et al., 2019). To avoid direct contact with food, synthetic or natural antioxidant compounds have been incorporated lately into active packaging systems (Han & Song, 2021a; Priyadarshi et al., 2022).…”

“…These compounds also showed antibacterial, antifungal, and insecticidal activities (Silva et al., 2021b). However, the production of packaging based on natural antioxidants is still a challenge due to the low stability to heat and propensity to photodegradation (Liang et al., 2022). Thus, several alternatives have been presented to improve the stability of these natural compounds, such as nanoencapsulation or incorporation into a suitable polymer matrix (Ozkan et al., 2019; Sani et al., 2021a; Soltanzadeh et al., 2021).…”