Oxygen scavengers for food packaging applications: A review

Dey, Avishek; Neogi, Sudarsan

doi:10.1016/j.tifs.2019.05.013

Cited by 179 publications

(120 citation statements)

References 65 publications

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“…Food samples with high moisture content require packaging materials with high water resistance ( Stuchell and Krochta, 1994 ). Packaging materials with a high tendency of absorbing moisture may alter the consistency, appearance, taste and shelf-life of packaged foods ( Dey and Neogi, 2019 ). In contrast, low solubility indicates that the edible packaging materials would have low digestibility ( Stuchell and Krochta, 1994 ).…”

Section: Resultsmentioning

confidence: 99%

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Acquah

Zhang

Dubé

et al. 2020

Current Research in Food Science

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This study investigated the properties of films or bioplastics fabricated using a wet processing method from yellow pea protein isolate (YPI) and protein concentrate (YPC) for potential application in food packaging. The wet processing method included mixing the protein with water and glycerol followed by casting and drying the films in a humidity- and temperature-controlled chamber. Whey protein isolate (WPI) and a film from a blend of equal amounts of YPI and WPI, labelled as YPI + WPI, were also studied. Fourier transform-infra red analysis revealed that films from YPI, YPC, WPI and YPI + WPI were formed by protein polymerisation with the plasticiser, glycerol, via hydrophobic and hydrophilic interactions. The protein films had contact angles of <90° demonstrating that they had a hydrophilic surface, with YPC < YPI < YPI + WPI < WPI. The pattern of ultraviolent light transmission of the films was WPI > YPC > YPI + WPI > YPI, whereas the mechanical and thermal resilience of films formulated from YPI, YPC and the protein blend were comparable to the properties of WPI-based films. The findings demonstrate that yellow pea proteins can be used as biomaterials to develop protein and protein-blend films or bioplastics for food packaging and edible applications.

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Section: Resultsmentioning

confidence: 99%

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Acquah

Zhang

Dubé

et al. 2020

Current Research in Food Science

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“…In addition, oxygen scavengers have been considered as active systems to prevent food oxidation processes. In particular, iron-based [ 20 ], organic- [ 21 ] and inorganic [ 22 ]-based, polymer-based [ 23 ] and enzyme-based [ 24 ] scavenging systems, among others, have been widely used by the food industry with a residual oxygen reduction to less than 0.1% into the food packaging [ 25 ]. However, unlike antioxidants coming from food wastes, these substances are not always in line with the new circular economy concept.…”

Section: Introductionmentioning

confidence: 99%

Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

et al. 2020

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Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation on the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties of the prepared films were evaluated. The structural, tensile and thermal properties of the films were not altered due to ASE addition. Although no significant differences were observed for the oxygen permeability of samples, some increase in water absorption and water vapour permeability was observed for active films due to the hydrophilic character of ASE phenolic compounds, suggesting the suitability of this novel packaging for fatty foods conservation. ASE conferred antioxidant properties to PCL films as determined by the DPPH radical scavenging activity. The efficiency of the developed films was evaluated by the real packaging application of fried almonds at different ASE contents (0, 3, 6 wt.%) up to 56 days at 40 °C. The evolution of peroxide and p-anisidine values, hexanal content, fatty acid profile and characteristic spectroscopy bands showed that active films improved fried almonds stability. The results suggested the potential of PCL/ASE films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods.

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“…Recently, it has been reported that antioxidants are effective in controlling the production of free radicals, and are also helpful in detoxifying activities [1,2]. Various synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butyl hydroquinone (TBHQ) have been commonly used to reduce reactive oxygen species (ROS) damage in many fields, such as the food industry and biomedicines [3,4,5]. However, their toxic and carcinogenic side effects, shown in animal models, are affecting their acceptability from consumers [6].…”

Section: Introductionmentioning

confidence: 99%

Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities

Lin

Wang

et al. 2019

Antioxidants

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The root of Chuanminshen violaceum is used as an important edible and medicinal plant in China. However, its leaves are generally considered byproducts, and therefore do not have a use. Thus, the phenolic compounds in the methanolic extracts (CVLMs) and the chemical characteristics of crude polysaccharides (CVLPs) from the leaves of C. violaceum and their in vitro antioxidant activities were explored. The results showed that chlorogenic acid and rutin were the major individual phenolic compounds in the leaves, which ranged from 1.22 ± 0.03 to 2.87 ± 0.04 mg/g DW, and from 2.25 ± 0.04 to 4.03 ± 0.05 mg/g DW, respectively. Meanwhile, the extraction yields of CVLPs from the leaves ranged from 4.73% to 5.41%. The CVLPs consisted of mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose, suggesting the existence of pectic polysaccharides. Furthermore, both CVLMs and CVLPs exhibited strong antioxidant activities. Chlorogenic acid and rutin were major contributors to the antioxidant activities of CVLMs, and the antioxidant activities of CVLPs were closely correlated to their α-1,4-D-galactosiduronic linkages. The results are beneficial for understanding the chemical properties and in vitro antioxidant activities of CVLMs and CVLPs. The leaves of C. violaceum have potential to be developed as natural antioxidants.

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Oxygen scavengers for food packaging applications: A review

Cited by 179 publications

References 65 publications

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications

Novel Antioxidant Packaging Films Based on Poly(ε-Caprolactone) and Almond Skin Extract: Development and Effect on the Oxidative Stability of Fried Almonds

Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities

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