Journal of Food Protection,
Journal Year:
2022,
Volume and Issue:
86(2), P. 100025 - 100025
Published: Dec. 27, 2022
As
essential
oils
(EOs)
possess
GRAS
status,
there
is
a
strong
interest
in
their
application
to
food
preservation.
Trends
the
industry
suggest
consumers
are
drawn
environmentally
friendly
alternatives
and
less
synthetic
chemical
preservatives.
Although
use
of
EOs
has
increased
over
years,
adverse
effects
have
limited
use.
This
review
aims
address
regulatory
standards
for
EO
usage
food,
techniques
delivery
EOs,
commonly
used
control
pathogens
molds,
advances
with
new
active
compounds
that
overcome
sensory
meat
products,
fresh
fruits
vegetables,
fruit
vegetable
juices,
seafood,
dairy
other
products.
will
show
can
be
various
products
by
edible
coatings
containing
encapsulated
facilitate
controlled
release
EOs.
Depending
on
method
cooking,
product
been
shown
mask
flavors
associated
In
addition,
using
packaging
materials
decrease
diffusion
rate
thus
controlling
undesirable
flavor
characteristics
while
still
preserving
or
prolonging
shelf
life
food.
The
encapsulation
film
volatile
ingredients.
Further,
vapor
phase
allows
contact
indirectly,
nanoemulsion,
coating,
wrap
Research
also
combining
prevent
effects.
Essential
continue
serve
as
very
beneficial
way
microorganisms
systems.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2021,
Volume and Issue:
20(6), P. 5321 - 5344
Published: Oct. 5, 2021
Abstract
The
ultimate
goal
of
new
food
packaging
technologies,
in
addition
to
maintaining
the
quality
and
safety
for
consumer,
is
consider
environmental
concerns
reduce
its
impacts.
In
this
regard,
one
solutions
use
eco‐friendly
biopolymers
instead
conventional
petroleum‐based
polymers.
However,
challenges
using
industry
should
be
carefully
evaluated,
techniques
eliminate
or
minimize
their
disadvantages
investigated.
Many
studies
have
been
conducted
improve
properties
biopolymer‐based
materials
produce
a
favorable
product
industry.
This
article
reviews
structure
discusses
trends
these
technologies
with
focus
on
nanotechnology
based
recent
studies.
Polymers,
Journal Year:
2022,
Volume and Issue:
14(7), P. 1359 - 1359
Published: March 27, 2022
Our
society
lives
in
a
time
of
transition
where
traditional
petroleum-based
polymers/plastics
are
being
replaced
by
more
sustainable
alternative
materials.
To
consider
these
bioproducts
as
viable
options
than
the
actual
ones,
it
is
demanded
to
ensure
that
they
fully
biodegradable
or
compostable
and
there
no
release
hazardous
compounds
environment
with
their
degradation.
It
then
essential
adapt
legislation
support
novel
specific
guidelines
test
biodegradability
each
biopolymer
varied
environments,
consequently,
establish
consistent
data
design
coherent
labeling
system.
This
review
work
aims
point
out
current
standards
can
serve
basis
for
characterization
biopolymers'
biodegradation
profile
different
environments
(soil,
compost,
aquatic
systems)
identify
other
laboratory
methodologies
have
been
adopted
same
purpose.
With
information
gathered
this
work,
was
possible
remaining
gaps
existing
national
international
help
new
validation
criteria
be
introduced
future
research
policies
related
bioplastics
boost
progress
rising
industry.
Polymers,
Journal Year:
2023,
Volume and Issue:
15(13), P. 2781 - 2781
Published: June 22, 2023
In
recent
years,
much
attention
has
been
paid
to
the
use
of
biopolymers
as
food
packaging
materials
due
their
important
characteristics
and
properties.
These
include
non-toxicity,
ease
availability,
biocompatibility,
biodegradability,
indicating
potential
an
alternative
conventional
plastic
that
long
under
environmental
scrutiny.
Given
current
focus
on
sustainable
development,
it
is
imperative
develop
studies
eco-friendly
materials.
Therefore,
aim
this
review
explore
trends
biopolymer-based
biodegradable
films
for
packaging,
analyze
contribution
various
journals
cooperation
between
countries,
highlight
most
influential
authors
articles,
provide
overview
social,
environmental,
economic
aspects
packaging.
To
achieve
goal,
a
bibliometric
analysis
systematic
based
PRISMA
method
were
conducted.
Relevant
articles
carefully
selected
from
Scopus
database.
A
was
also
conducted
discuss
holistically,
comprehensively,
objectively
An
increasing
interest
found
in
study,
especially
last
3
years
with
Brazil
China
leading
number
papers
which
responsible
20.4%
12.5%
published
papers,
respectively.
The
results
keyword
period
revealed
addition
bioactive
compounds
into
very
promising
because
can
increase
quality
safety
packaged
food.
reveal
demonstrate
positive
trend
are
environmentally
friendly
promote
sustainability.
Journal of Food Protection,
Journal Year:
2022,
Volume and Issue:
86(2), P. 100025 - 100025
Published: Dec. 27, 2022
As
essential
oils
(EOs)
possess
GRAS
status,
there
is
a
strong
interest
in
their
application
to
food
preservation.
Trends
the
industry
suggest
consumers
are
drawn
environmentally
friendly
alternatives
and
less
synthetic
chemical
preservatives.
Although
use
of
EOs
has
increased
over
years,
adverse
effects
have
limited
use.
This
review
aims
address
regulatory
standards
for
EO
usage
food,
techniques
delivery
EOs,
commonly
used
control
pathogens
molds,
advances
with
new
active
compounds
that
overcome
sensory
meat
products,
fresh
fruits
vegetables,
fruit
vegetable
juices,
seafood,
dairy
other
products.
will
show
can
be
various
products
by
edible
coatings
containing
encapsulated
facilitate
controlled
release
EOs.
Depending
on
method
cooking,
product
been
shown
mask
flavors
associated
In
addition,
using
packaging
materials
decrease
diffusion
rate
thus
controlling
undesirable
flavor
characteristics
while
still
preserving
or
prolonging
shelf
life
food.
The
encapsulation
film
volatile
ingredients.
Further,
vapor
phase
allows
contact
indirectly,
nanoemulsion,
coating,
wrap
Research
also
combining
prevent
effects.
Essential
continue
serve
as
very
beneficial
way
microorganisms
systems.
