Effects of essential oils released from active packaging on the antioxidant system and quality of lemons during cold storage and commercialization

López−Gómez, Antonio; Navarro-Martínez, Alejandra; Martínez−Hernández, Ginés Benito

doi:10.1016/j.scienta.2023.111855

Cited by 10 publications

(5 citation statements)

References 74 publications

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“…This approach tends to limit the usage of synthetic additives, increasing consumer acceptance of safe products [19]. Indeed, the EOs compounds can be progressively released at a suitable rate from the active packaging into the atmosphere surrounding the food product, exerting their positive antibacterial and antioxidant effects and, therefore, increasing the shelf life of the food product [20].…”

Section: Essential Oil Incorporation Technology In Active Packagingmentioning

confidence: 99%

“…The hydroxyl groups carried by the phenolic compound are implicated in the inhibition of microorganism enzyme activity. Eugenol and carvacrol are also reported to be potential antimicrobial agents [20].…”

Section: Incorporation Of Eos In Active Packaging System As Antimicro...mentioning

confidence: 99%

“…Moreover, phenolic compounds, ethers, aldehydes, ketones, and certain alcohols can enhance the antioxidant properties of the EOs [88]. Eugenol and carvacrol are also reported to be potential antioxidant agents [20].…”

Section: Incorporation Of Eos In Active Packaging System As Antioxida...mentioning

confidence: 99%

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Application of Essential Oils on Active Packaging Systems

Dridi,

Landoulsi,

Smirani

2024

Essential Oils - Recent Advances, New Perspectives and Applications

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Millions tons of food waste are annually generated, causing serious environmental problems. Indeed, the degradation of food quality occurs naturally due to its vulnerability to biochemical reactions such as protein degradation, lipid oxidation, and microbiogical attacks. This huge waste mass can be minimized throughout the food supply chain by many methods including increasing the shelf life of products. Therefore, active food packaging, which not only contains and protects food but also interacts with packaged products, is used. Nevertheless, the migration process, which is defined by the transfer of chemical compounds from the food packaging to the food, may cause changes in the food product quality and safety. Active packaging can contain several additives, allowing them to have antibacterial, antioxidant activities, oxygen, carbon dioxide, and ethylene scavengers, carbon dioxide emitters, odor emitters and absorbers, relative humidity regulators antibacterial antioxidants. Essential oils (EOs) are popular for their natural antimicrobial and antioxidant properties that are increasing consumer demand due to the perception of their ‘safer’ natural origin. The purpose of this chapter is to study the incorporation of EOs in the active packaging formulation.

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Section: Essential Oil Incorporation Technology In Active Packagingmentioning

confidence: 99%

Section: Incorporation Of Eos In Active Packaging System As Antimicro...mentioning

confidence: 99%

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Application of Essential Oils on Active Packaging Systems

Dridi,

Landoulsi,

Smirani

2024

Essential Oils - Recent Advances, New Perspectives and Applications

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“…There are several natural sources for extracting antioxidants with potential application in active films, such as oregano extract [112], mango [113], cranberry extract [114], onion [115], pomegranate peel [116], red cabbage [117], rice straw extract [118], lemon essential oil [119], and tomato extract [120], among others. In addition to the antioxidant activity itself, these extracts have different properties from the other constituents of the polymeric matrix, potentially acting to improve material properties such as opacity and elasticity [121], mechanical properties and water resistance [122], and permeability to water vapor [123].…”

Section: Packaging With Active Antioxidant Propertymentioning

confidence: 99%

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

et al. 2023

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The food industry produces an exorbitant amount of solid waste of petrochemical origin as a result of the increase in the development of new products. Natural polymers are an alternative to this theme; however, their development with adequate properties is a challenge. The union of different polymers in the synthesis of packaging is usually carried out to improve these properties. The combination of agar-agar and chitosan biopolymers show particular advantages through hydrogen bonds and electrostatic attraction between oppositely charged groups, presenting a promising source of studies for the synthesis of green packaging. When combined with natural extracts with active properties, these polymers allow an increase in the microbiological stability of foods associated with lower chemical preservative content and greater environmental sustainability.

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“…Los valores obtenidos fueron superiores que los que obtuvieron (7). En comparación con estudios anteriores se puede garantizar que se produce una liberación controlada en el tiempo de la concentración que se añade de complejo a las láminas de cartón, por ejemplo, en un estudio con limón se añadió 800 mg/m 2 (8).…”

Section: Resultados Y Discusiónunclassified

Caracterización de complejos de inclusión aceites esenciales/β-ciclodextrina en envases activos

Alejandra,

Ginés Benito,

Antonio

12º Workshop en Investigación Agroalimentaria Para Jóvenes Investigadores. WiA

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La encapsulación de aceites esenciales (AEs) mediante complejos de inclusión en βciclodextrina es una tecnología eficiente y bajo coste, para conseguir una liberación controlada de AEs desde los envases activos. Este estudio determinó la concentración del complejo de inclusión AEs/β-CD en diferentes zonas después de la impresión sobre las láminas de cartón (mediante UPLC (Ultra Performance Liquid Chromatography) y caracterizó su morfología mediante microscopio electrónico de barrido (SEM). La concentración de complejo alcanzada en las láminas activas fue de 803,1 y 937,1 mg/m 2 en zonas de alta concentración de complejo con y sin adhesivo, respectivamente. En el caso, de zonas de baja concentración, ésta fue de 342,9 y 480,6 mg/m 2 para las zonas con y sin adhesivo, respectivamente. En las imágenes obtenidas mediante SEM se observó la morfología de las partículas. Los resultados concluyeron que la concentración de complejo, así como su morfología fue óptima para asegurar una liberación controlada.Palabras clave: complejo de inclusión; envases activos; β-ciclodextrina; aceites esenciales; microscopía electrónica de barrido.

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Effects of essential oils released from active packaging on the antioxidant system and quality of lemons during cold storage and commercialization

Cited by 10 publications

References 74 publications

Application of Essential Oils on Active Packaging Systems

Application of Essential Oils on Active Packaging Systems

Agar-Agar and Chitosan as Precursors in the Synthesis of Functional Film for Foods: A Review

Caracterización de complejos de inclusión aceites esenciales/β-ciclodextrina en envases activos

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