Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains

Manso, S.; Becerril, Raquel; Nerín, Cristina; Gómez-Lus, R

doi:10.1016/j.foodcont.2014.06.014

Cited by 65 publications

(44 citation statements)

References 38 publications

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“…Regarding controlled release, a European patent describes a liquid formulation composed of essential oils, adhesion promotors (e.g., acrylic or vinyl resins or nitrocellulose), and fixatives to modulate the release of the essential oils for application on common packaging materials [44]. A recent study by Manso et al demonstrated the anti-fungal character of the patented coating [45], in which a 30 µm thick coating containing cinnamon essential oil (coating grammage of 2.5 g·m…”

Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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“…These are included in active packaging because they rely on diffusion through the packaging medium instead of a triggered release of antimicrobials through responsive materials [14]. Edible and non-edible films are also of interest wherein natural antimicrobial ingredients like clove, pepper, cinnamon, coffee, and others are incorporated [40,55]. Chitosan, another biologically derived polymeric biomaterial, is also being researched extensively due to its inherent, natural antimicrobial activities and non-toxicity [3,46,93].…”

Section: Mechanisms Involved In Active Food Packagingmentioning

confidence: 99%

A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies

Ananda

Manukumar

Umesha

et al. 2017

J Package Technol Res

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Food packaging is one of the essential subject areas in food technology that play an important role in preserving all types of foods. Due to many disadvantages like a non-biodegradable and environmental problem in food packaging industry, a newer concept of use of biodegradable materials in food packaging from botanicals created tremendous innovative ideas in food packaging from past few years. An increased interest in hygiene in everyday life as well as in food, feed, and medical issues lead to a strong interest in films and blends to prevent the growth and accumulation of harmful bacteria. A growing trend is to use synthetic and natural antimicrobial polymers, to provide non-migratory and non-depleting protection agents for application in films, coatings, and packaging. The aim of this review was to offer a complete view of the state of the art on natural biodegradable polymer packages for food application compared to synthetics. Also, heightened overall developments in botanicals, natural and synthetic biopolymers in food packaging and its applications were described by focusing future improvements. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards the development of a new generation of biopolymer-based food packaging materials with possible applications in other areas. A lot of achievements in nanotechnology compared to synthetic materials attracted food industry for its wonderful applications in packaging was highlighted.

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“…Some commodity polymers such as low density polyethylene (LDPE) [22][23][24][25][26] , poly(vinyl chloride) (PVC) 22 and polypropylene (PP) [27][28][29] have been tested as adequate matrices to host different herb extracts. But in recent years biopolymers based on starch, cellulose derivatives, chitosan/chitin, gums, proteins obtained from animal or plant-sources, and lipids have emerged as environmentally-friendly alternatives to synthetic polymers as carriers of herb extracts (Table 1).…”

Section: Herbsmentioning

confidence: 99%

“…As in the case of herbs, biopolymers such as starch, cellulose derivatives, chitosan, proteins or gums have been proposed as carrier matrices for spice extracts (Table 3). EOs from spices have been usually incorporated into polymer matrices by casting [72][73][74][75][76][77] or surface coating 29,55,[78][79] . New active packaging materials consisting of self-adhesive PP labels with cinnamon EOs inside PET trays were used to extend the shelf-life in late-maturing peach fruits 80 .…”

Section: Spicesmentioning

confidence: 99%

Use of herbs, spices and their bioactive compounds in active food packaging

et al. 2015

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The increasing interest and society demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements in the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. This review aims to present the last published work in this area.

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Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains

Cited by 65 publications

References 38 publications

Active Packaging Coatings

Active Packaging Coatings

A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies

Use of herbs, spices and their bioactive compounds in active food packaging

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