Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend

Sun, Xinyu; Wang, Jiao; Dong, Mengna; Zhang, Hui; Li, Lihua; Wang, Li

doi:10.1016/j.tifs.2021.12.004

Cited by 97 publications

(29 citation statements)

References 122 publications

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“…The term ‘bioactive films’ is mostly used by the scientific community to describe edible films loaded with bioactive compounds capable of promoting beneficial effects for health [ 7 , 41 , 42 , 43 ]. However, some studies have used this terminology to describe active films that have beneficial effects on food, such as antimicrobial and antioxidant activities [ 44 , 45 , 46 , 47 , 48 ]. In this review, we propose a new terminology, ‘functional-edible-films’, to describe edible films capable of providing beneficial effects for human health.…”

Section: Functional-edible-films: a New Concept In Food Packagingmentioning

confidence: 99%

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Filho

Egea

2022

IJMS

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Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.

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Section: Functional-edible-films: a New Concept In Food Packagingmentioning

confidence: 99%

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Filho

Egea

2022

IJMS

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“…1 Due to the susceptibility to food-borne illnesses, food spoilage has become a primary reason for strict food safety control requirements. 2,3 During food spoilage, particularly the dissolution of rigor mortis stage of seafood, there is a dramatic increase in the number of microorganisms and massive decomposition of nitrogenous compounds, which result in the formation of α-keto acids, ammonia, organic acids, hydrogen sulfide (H 2 S), and various biogenic amines (BAs). 4,5 These compounds, which frequently have foul odors and high levels of toxicity, endanger food safety and are consequently commonly utilized as indicators of spoilage.…”

Section: Introductionmentioning

confidence: 99%

Sensitive and reproducible gold nanostar@metal–organic framework-based SERS membranes for the online monitoring of the freshness of shrimps

Guo

Liu

2023

Analyst

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“…In intelligent packaging, the colorimetric process is the simplest, and it can perceive visual changes in food during spoilage in real-time [ 3 , 4 ]. The food quality changes during storage are subjected to the formation of ethylene, carbon dioxide, and other volatile gases, as well as microbial attacks and oxidation [ 5 , 6 ]. There is an ample number of chemicals available in the market, such as ethylene scavengers (potassium permanganate, titanium dioxide, etc.…”

Section: Introductionmentioning

confidence: 99%

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

et al. 2022

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A shikonin embedded smart and active food packaging film was produced using a binary mixture of gelatin and cellulose nanofiber (CNF). Shikonin is an alcohol-soluble natural pigment extracted from Lithospermum erythrorhizon root. The fabricated film showed good pH-responsive color changes and volatile gas sensing properties. Moreover, the film exhibited excellent antioxidant and antibacterial activity against foodborne pathogens. The shikonin incorporated gelatin/CNF-based film showed excellent UV-light barrier properties (>95%) and high tensile strength (>80 MPa), which is useful for food packaging. The hydrodynamic properties of the film were also slightly changed in the presence of shikonin, but the thermal stability and water vapor permeability remained unaffected. Thus, the inclusion of shikonin in the gelatin/CNF-based film improves not only the physical properties but also the functional properties. The film’s color indicator properties also clearly show shrimp’s freshness and spoilage during storage for 48 h. The shikonin-based functional film is expected to be a promising tool for multi-purpose smart and active food packaging applications.

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Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend

Cited by 97 publications

References 122 publications

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Edible Bioactive Film with Curcumin: A Potential “Functional” Packaging?

Sensitive and reproducible gold nanostar@metal–organic framework-based SERS membranes for the online monitoring of the freshness of shrimps

Shikonin Functionalized Packaging Film for Monitoring the Freshness of Shrimp

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