Edible Food Packaging with Natural Hydrocolloids and Active Agents

Abstract

PrefaceThe examples have been selected carefully among the most applicable and up-todate ones, covering a wide range of food, such as whole or minimally processed fresh fruits, vegetables, and mushrooms, nuts and seeds, raw and processed beef, pork, lamb, chicken and fish, dairy products, and bakery products, and dough food. As understood from its title and contents, this book is based on the use of natural hydrocolloids and active agents in edible packaging. Therefore, it lacks or contains minimum essential information about edible packaging of chemically-modified natural hydrocolloids, and chemical food additives. The information in this book will be of great interest, not only to researchers in academia and industry already working in the field, but also undergraduate or graduate students who are planning to start research or write a thesis in this field. Ahmet YemenicioğluI dedicate this book to My wife Ayla and my daughter Feride Lila for their endless support and understanding during my long writing sessions Contents Preface iii Contents ix 4.3.4 Sakacin 4.3.5 Polylysine 4.4 Phenolic compounds 4.4.1 Classification of phenolic compounds 4.4.2 Antioxidant mechanisms of phenolic compounds 4.4.3 Antimicrobial mechanisms of phenolic compounds 4.4.4 Major phenolic compounds used in active packaging 4.4.4.1 Catechins 4.4.4.2 Quercetin 4.4.4.3 Curcumin 4.4.4.4 Tocopherols 4.4.4.5 Anthocyanins 4.4.4.6 Crude phenolic extracts 4.4.4.7 Essential oils 5. Strategies and Methods of Enhancing the Performance of Active Edible Packaging 5.

Stabilisation of extra virgin olive oil‐in‐water emulsions prepared by citrus pectin using green tea and grape seed phenolic extracts and catechin

“…The phenolic‐pectin complexation occurs by van der Waals forces, hydrophobic interactions and hydrogen bonds (Zhang et al ., 2023). The hydrophobic interactions form between A or C aromatic rings of flavonoids and hydrophobic methyl ester groups of pectin while hydrogen bonds form after complexation are created between hydroxyl groups of phenolic compounds and oxygen atoms in carboxyl/carboxylic acid and hydroxyl groups, and oxygen atom in glycosidic linkages of pectin (Liu et al ., 2020; Yemenicioǧlu, 2022; Zhang et al ., 2023). The reduced negative zeta potential in emulsions by storage could also be related to thicker or denser layer formation (might mask carboxyl groups of pectin) of polyphenol‐pectin complexes around lipid droplets.…”

Development of functional active films from blend of gelatin with crude orange juice pomace pectin: Test for packaging of virgin olive oil

“…The food packaging sector faces crucial challenges, with a primary focus on developing innovative materials and approaches that enhance food safety and quality while reducing environmental impact. Among promising candidates' materials are natural hydrocolloids to form packaging due to their biocompatibility, nontoxicity and biodegradability 1 . Consequently, there is a growing interest among researchers to explore these natural hydrocolloid‐based solutions aiming to discover innovative approaches and therefore achieve these challenges 2,3 …”

Special Issue “Smart Polymeric Films and Coatings for Food Packaging Applications”

“…Edible films and coatings, often referred to as "smart films" when they incorporate advanced functionalities, are innovative materials used in the food industry for various purposes. These films are typically made from food-grade materials like proteins (e.g., gelatin, whey, soy), polysaccharides (e.g., starch, cellulose, alginate), lipids (e.g., waxes, fatty acids), and other natural compounds [2,4,8,10,[13][14][15]. They may also contain additives like plasticizers, antioxidants, antimicrobial agents, flavorings, and colorants.…”