Development of new active packaging films containing bioactive nanocomposites

Barbosa-Pereira, Letricia; Angulo, I.; Lagarón, José M.; Paseiro-Losada, P.; Cruz, J.M.

doi:10.1016/j.ifset.2014.06.002

Cited by 82 publications

(44 citation statements)

References 35 publications

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“…observed that films containing 2% of oregano essential oil based on polyethylene terephthalate, polyethylene, and ethylene‐vinyl alcohol was effective against lipid oxidation in foal meat. Barbosa‐Pereira, Angulo, Lagarón, Paseiro‐Losada, and Cruz () reported TBARS values similar (.39 to 8.98 mg MDA kg −1 until sixth day) to this study, when evaluated the antioxidant activity in beef samples of low‐density polyethylene (LDPE) films added with extract containing natural antioxidants. They noted that the film with extract did not differ from the control film evaluated.…”

Section: Resultssupporting

confidence: 72%

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Caetano

Hessel

Tondo

et al. 2017

Journal of Food Safety

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An antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducing the film's water vapor permeability or impact solubility values. Regarding the application of the film on ground beef, the addition of oregano oil demonstrated antimicrobial activity against mesophilic bacteria, coliforms, and Salmonella. The film also showed significant antioxidant activity. Meat color and pH were assessed and it was found that the film contributed to keeping the pH at low values until the sixth day of storage, but had no influence in maintaining color in the samples. Based on the results, the film may be used as an alternative to packaging because it can contribute to ground beef quality and safety. Practical application Developed films have antioxidant and antimicrobial activity, and the latter was proven when applied in ground beef. The film characteristics show that it may be applied in other foods such as cheeses and other meat cuts to avoid the multiplication of microorganisms. These films can be used as extra conventional packaging protection and its implementation would improve the microbiological quality and contribute to the safety and quality of packaged food.

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Section: Resultssupporting

confidence: 72%

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Caetano

Hessel

Tondo

et al. 2017

Journal of Food Safety

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“…Currently, active packaging is one of the most dynamic technologies with an increasing application as a result of its advantages over traditional packaging systems. Active packaging materials are designed to extend the shelf‐life of foodstuff by positively interacting with the product and environment, at the same time as preserving the quality, safety and sensory properties of food . Active packaging allows the controlled release of bioactive substances (antimicrobials or antioxidants that have previously been added to the package), thus avoiding the direct addition of the active agents into the food product.…”

Section: Sustainable Food Protection: Natural Sources Bioplastics Nmentioning

confidence: 99%

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

2018

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An overview is provided of the current technological strategies (also at the nanoscale level) recently involved in plant and/or food protection. In addition, the potential use of natural and sustainable substances, instead of traditional synthesized molecules or chemical-based compounds, is addressed both with respect to packaging systems and novel pesticide formulations. In this context, nanotechnological approaches represent promising strategies for the entire agriculture industry chain, from the field to consumers. Traditional plant protection strategies are often insufficient and the application of chemical-based pesticides has negative effects on animals, humans and the environment. Novel greener tools could represent efficient alternatives for the management of plant diseases using promising strategies; the use of nanotechnologies allows the promotion of the more efficient assembly and subsequent release of environmentally sustainable active principles, limiting the use of chemicals in terms of economic losses. At the same time, new sustainable, antimicrobial and antioxidant systems have been rapidly promoted and investigated in the food packaging sector as a valid eco-friendly possibility for improving the safety and quality of food products and reducing and/or limiting the environmental impact with respect to traditional materials. Together, the scientific community and the growing interest of consumers have promoted the development of new edible and eco-friendly packaging that reduces waste and any environmental impact. In this context, the aim is to provide evidence of the usefulness of strategies aiming to limit agrochemicals, as well as the potential of nanomaterials, in sustainable plant and food protection for agriculture management and the packaging sector. © 2018 Society of Chemical Industry.

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“…Adsorption of EOs into an inorganic porous material was proposed as a technique that could provide a controlled release of EOs into the polymeric matrix and stabilize this hybrid polymer. In the last years there has been an increasing interest in the development of food packaging materials based on polymer/EO/clay nanocomposites where the EO has been initially introduced into clay structure (Barbosa‐Pereira, Angulo, Lagarón, Paseiro‐Losada, & Cruz, ; Busolo & Lagaron, ; Campos‐requena, Figueroa, & Sanfuentes, ; Shemesh et al, ; Tornuk, Hancer, Sagdic, & Yetim, ). Nevertheless, there are few literature reports which mention the use of biopolymer instead of polymer matrix for the development of such materials (Abdollahi, Rezaei, & Farzi, ; Campos‐Requena et al, ; Gomes et al, ; Klangmuang & Sothornvit, ; Pires, de Souza, & Fernando, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of different preparation methods on the development of chitosan/thyme oil/montmorillonite nanocomposite active packaging films

Giannakas

Stathopoulou

Tsiamis

et al. 2019

J Food Process Preserv

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The globally increasing needs for food quantity and quality led industries to invest in packaging methods that enhance the shelf life and quality of foods. Also, the effort to avoid the use of petrochemical or chemical derivatives in the production‐chain increased the exploitation of by‐products and biomass. In this work, the raw materials such as montmorillonite (Mt), the chitosan (CS) which is a sea‐food byproduct, and the natural essential oil extract thyme oil (TO) were combined via two different methods for the development of an advanced nanocomposite active packaging film for foods. In the first method, the so‐called “Solution‐Blending” (SB), a CS/TO solution was blended with sodium–montmorillonite (NaMt) or organomodified‐montmorillonite (OrgMt). In the second method, the so‐called “ModifiedClay” (MC), the TO was adsorbed into NaMt or OrgMt and the produced hybrid was added to CS. The tests indicated that nanocomposite films which were prepared via the MC method are promising materials for active packaging films. Practical applications Nowadays, a lot of effort is spent on finding advanced food conservation methods which extend shelf time, increase quality, and vanish the food odor problems. This study shows that films which are prepared via the modified clay method exhibit high antioxidant behavior and high antimicrobial activity against Escherichia coli. Also, tests on under‐vacuum packaged chicken breast fillets exhibit low lipid oxidation values. Thus, these films/pads are promising for active packaging applications of meat and other food products.

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Development of new active packaging films containing bioactive nanocomposites

Cited by 82 publications

References 35 publications

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches

The effect of different preparation methods on the development of chitosan/thyme oil/montmorillonite nanocomposite active packaging films

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