Recent progress on UV-light barrier food packaging films – a systematic review

Roy, Swarup; Ramakrishnan, Rejish; Goksen, Gulden; Singh, Sunita; Łopusiewicz, Łukasz

doi:10.1016/j.ifset.2023.103550

Cited by 19 publications

(2 citation statements)

References 153 publications

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“…The patterns packaged by films could be clearly observed, which indicated that the film could satisfy the sensory demand of high visible light transmittance for food packaging in practical application. UV radiation adversely affects food quality through photo-oxidation and photodegradation reactions that produce free radicals and reactive oxygen species, so the UV shielding ability of films is often considered a critical factor in food packaging [ 35 ]. Compared to CG film, the transmittance of CG/PTE (2.5%) film was almost 0% in the UVB (275–320 nm) and UVC (200–275 nm) regions.…”

Section: Resultsmentioning

confidence: 99%

Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky

Wei,

Pan,

Ning

et al. 2024

Polymers

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The use of edible packaging films to delay food spoilage has attracted widespread attention. In this study, partridge tea extract (PTE) was added to cassia gum (CG) to prepare CG/PTE films. The microstructure, optical, mechanical, barrier, and antioxidant properties of CG/PTE films were investigated, and the effect of PTE on CG films was shown. The films had high transparency and smooth surface structure. Additionally, PTE significantly improved the elongation at break and antioxidant activity of films. At 2.5% of PTE, the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of the film was 46.88% after diluting 50 times, indicating excellent antioxidant property, which could be applied to food preservation. After 9 days of storage, the thiobarbituric acid reactive substances values (TBARS) of chicken jerk packaged with films containing 0% and 2.5% PTE increased from 0.12% to 1.04% and 0.11% to 0.40%, respectively. This study suggests that CG/PTE films can be used to preserve cooked meat.

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Section: Resultsmentioning

confidence: 99%

Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky

Wei,

Pan,

Ning

et al. 2024

Polymers

View full text Add to dashboard Cite

show abstract

“…Moreover, reducing the reliance on traditional packaging materials and covering them with edible substances contributes to the reduction in packaging waste, aligning with sustainable practices and environmental conservation efforts. Additionally, certain polysaccharides, such as dietary fibers, may offer potential health benefits, including improved digestive health and cholesterol management, further adding to their appeal in food applications [20].…”

Section: Introductionmentioning

confidence: 99%

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review

Pillai,

Eapen,

Zhang

et al. 2024

Foods

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Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.

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Preparation and Characterization of Improved Barrier Beverage Packaging Bottle and Its Inhibitory Effect on Dissolved Oxygen Content of Chestnut Rose Beverage

Wang,

Zeng,

Yin

et al. 2024

Packag Technol Sci

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Food packaging plays a crucial role in product storage, transportation and distribution. This study is dedicated to the development of high barrier blends for food packaging through the melt blending of polyethylene terephthalate (PET) and polyethylene 2,6‐naphthalate (PEN). The blends underwent comprehensive characterization involving chromaticity analysis, DSC, FTIR and XRD. Results indicated that the blend comprising 30 wt% PEN and 70 wt% PET exhibited superior structural properties, making it suitable for the production of beverage packing bottles. To evaluate the bottle properties, SEM, AFM, TG analysis and permeability testing were conducted. Comparatively, the barriers to O2, CO2, and water vapour of PEN/PET bottles were 3.52‐fold, 7.36‐fold and 2.25‐fold higher than PET bottles, and the mechanical properties and UV blocking properties have also improved. The PEN/PET bottles exhibited good thermal stability, with thermal shrinkage temperature and initial decomposition temperature at 87.5°C and 254°C, significantly higher than PET bottles (p < 0.05). Interestingly, the thermal shrinkage rate of PEN/PET bottles was measured at 87.5%, notably lower than that of PET bottles at 90.9%, indicating that PEN/PET bottles had good thermal stability. Additionally, beverage stored in PEN/PET bottles demonstrated lower dissolved oxygen content, suggesting promising applications for PEN/PET bottles in beverage packaging.

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Recent progress on UV-light barrier food packaging films – a systematic review

Cited by 19 publications

References 153 publications

Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky

Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky

Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review

Preparation and Characterization of Improved Barrier Beverage Packaging Bottle and Its Inhibitory Effect on Dissolved Oxygen Content of Chestnut Rose Beverage

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