Use of Alginates as Food Packaging Materials

Abstract

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.

Biodegradable Alginate Films with ZnO Nanoparticles and Citronella Essential Oil—A Novel Antimicrobial Structure

“…As a model, we chose a traditional sort of cheese that usually can be kept only for 4 days in the fridge (4-8 • C) after packaging is opened. The literature presents many reports of alginate packaging for various cheese assortments, especially in recent years [13,[64][65][66][67]. Some contain essential oils or other plant extracts as antimicrobial agents [68,69].…”

Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil–Innovative Packaging for Cheese

“…Sodium alginate (A) belongs to the polysaccharides class, being the salt of alginic acid [19]. Usually, the source of alginate is the marine algae brown seaweed, which makes it acceptable for people with religious dietary restrictions [20]. Alginate is one of the most versatile polymers, being used in various applications from drug delivery systems [21], to environmental depollution [22], wound healing, and tissue engineering [23].…”

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

“…Several efforts with essential oils and plant extracts have been performed to preserve cheese, and some of them focus on enhancing raw milk preservation [12] and its role during cheesemaking as an alternative food additive [13,14] due to the presence of several bioactive compounds such as phenolics and terpenes with broad-spectrum antimicrobial activity. On the other hand, in the last decade, edible film coatings in food packaging [15,16] also have become a reality in commercial applications of cheese preservation in order to ensure quality and safety in the industry since they can reduce weight loss, prevent cheese spoilage, and control respiratory rate [17][18][19][20]. In addition, edible films/coatings were also very recently examined as the most widely used system for delivering essential oils/extracts as potential preservatives and antioxidants in cheese [21].…”