Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils

Rehman, Abdur; Jafari, Seid Mahdi; Aadil, Rana Muhammad; Assadpour, Elham; Randhawa, Muhammad Atif; Mahmood, Shahıd

doi:10.1016/j.tifs.2020.05.001

Cited by 151 publications

(76 citation statements)

References 162 publications

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“…Other techniques, transferred to food packaging from both biomedical and pharmaceutical sectors to control compound release, are drug encapsulation in beads [ 23 , 24 ] and the adoption of nano- and microencapsulation [ 25 , 26 ]. Liakos et al [ 27 ] formed calcium alginate beads encapsulating the povidone iodine complex as water disinfectants.…”

Section: Introductionmentioning

confidence: 99%

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Conte

Lecce

Iannetti

et al. 2020

Foods

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The influence of film structure on the release kinetics of sodium benzoate (SB) from polymeric films is addressed in this study. In particular, four film structures were investigated, two monolayer and two multilayer systems. In particular, in one case, the active substance was uniformly distributed into a chitosan-based matrix, and in the other one, it was previously incorporated into alginate beads before dispersion in the chitosan film, thus realizing two types of monolayer films; on the other hand, the same chitosan film with SB encapsulated in alginate beads was used as the inner layer of a multilayer system constituted by two side films of alginate. The two alginate-based layers were made with two different thicknesses, thus producing a total of two multilayer systems. The release of SB from the above-mentioned films in water was studied by means of a UV/VIS spectrophotometer at 227 nm. A first-order kinetics-type equation was used to quantitatively describe the release data. Results suggest that the film structure strongly affected the release kinetics. In fact, monolayer films showed single-stage release kinetics, whereas the two investigated multilayer systems showed two-stage release kinetics. Further, the presence of alginate beads strongly affected the SB release, thus suggesting the potential of encapsulation to control the release mechanism of active compounds.

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Section: Introductionmentioning

confidence: 99%

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Conte

Lecce

Iannetti

et al. 2020

Foods

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“…The widest wall materials for encapsulation of food ingredients are carbohydrates and protein or their derivative or mixtures. The important polysaccharides commonly used are plant‐based: starch, maltodextrins (MD), corn syrup, cellulose, and amylase (Rehman, Jafari, Aadil, et al, 2020). The advantages of these wall materials are economical, tasteless, protect core materials, and having low viscosity at high solid contents.…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Kori

Mahesar

Sherazi

et al. 2020

J. Food Process. Preserv.

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The latest developments in processing and encapsulation techniques used for the preservation of the valuable products showed great interest to many food technologists. Pomegranate is known as one of the ancient plants that contain numerous biologically active compounds. To preserve the valuable compounds of pomegranate from heat, oxygen, moisture, and light, encapsulation techniques are widely employed. Encapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and maintains the biological and functional properties. The choice of an appropriate encapsulation technique and wall material depends upon the end use of the product and processing conditions. Little work has been done regarding the encapsulation of bioactive components present in pomegranate using different wall materials and drying methods. This review article briefly covers the uses of pomegranate, extraction of valuable compounds, and techniques used for the encapsulation of different components of pomegranate. Practical applications Pomegranate fruit and its waste contain biologically active compounds. Due to their biological, and physicochemical properties, pomegranate has a positive impact on consumer health. However, some compounds present in pomegranate fruit are chemically unstable. Therefore, the microencapsulation of various compounds carried out to prepare high quality and health-beneficial products to protect their biological impact on health. Little work has been done regarding the encapsulation of pomegranate compounds using different wall materials and drying methods. These laboratory techniques required some modifications according to the need of industry to produce high quality, quantity, and stable encapsulate material that can be applied in food, drugs, and cosmetics filed. Pomegranate has got much attention from scientists and many citations have been reported related to its functional and bioactive properties. Pomegranate has valuable components in different parts (flower, peel, aril, juice, and seed oil) and believed to provide health benefits to humans (Figure 1). Pomegranate has strong antioxidant activity due to different compounds of polyphenols mainly ellagitannins, gallotannins, ellagic acid, punicalagins, punic acid, and flavonoids (flavones, flavanols, flavan-3-ols) such as anthocyanins, quercetin, kaempferol, and luteolin glycosides (Tabaraki, Heidarizadi, & Benvidi, 2012). Punicalagin, an ellagitannin, is the most abundant polyphenolic compound in pomegranate peel and responsible for the biological properties of

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“…These packaging films used for removing adverse sensorial properties due to microbial attack are environmentally friendly materials that are beneficial for human health, replacing petroleum-based plastic packaging. Rehman et al presented different plants such as Syzygium aromaticum , Mentha piperita , Salvia rosmarinus , or Eucalyptus globulus as potential natural sources for food packaging [ 110 ].…”

Section: Different Medicinal and Aromatic Plants—different Applicamentioning

confidence: 99%

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

Fierăscu

Baroi

et al. 2021

IJMS

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Natural compounds obtained from different medicinal and aromatic plants have gained respect as alternative treatments to synthetic drugs, as well as raw materials for different applications (cosmetic, food and feed industries, environment protection, and many others). Based on a literature survey on dedicated databases, the aim of the present work is to be a critical discussion of aspects regarding classical extraction versus modern extraction techniques; possibilities to scale up (advantages and disadvantages of different extraction methods usually applied and the influence of extraction parameters); and different medicinal and aromatic plants’ different applications (medical and industrial applications, as well as the potential use in nanotechnology). As nowadays, research studies are directed toward the development of modern, innovative applications of the medicinal and aromatic plants, aspects regarding future perspectives are also discussed.

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Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils

Cited by 151 publications

References 162 publications

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Selected Aspects Related to Medicinal and Aromatic Plants as Alternative Sources of Bioactive Compounds

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