A comprehensive review of intelligent packaging materials based on biopolymers: Role of anthocyanins, type and properties of materials, and their application in monitoring meat freshness
Guoyuan Xiong,
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Xi Zhou,
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Chunhui Zhang
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et al.
International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
282, P. 137462 - 137462
Published: Nov. 8, 2024
Language: Английский
Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation
Molecules,
Journal Year:
2025,
Volume and Issue:
30(5), P. 1144 - 1144
Published: March 3, 2025
This
review
provides
a
comprehensive
overview
of
recent
advancements
in
biodegradable
active
and
smart
packaging
utilizing
pectin
from
various
origins
for
food
applications.
It
critically
examines
the
challenges
limitations
associated
with
these
developments,
initially
focusing
on
structural
influences
properties
films.
Methods
such
as
spray
drying,
casting,
extrusion
are
detailed
manufacturing
films,
highlighting
their
impact
film
characteristics.
In
discussing
emphasizes
effectiveness
incorporating
essential
oils,
plant
extracts,
nanoparticles
to
enhance
mechanical
strength,
moisture
barrier
properties,
resistance
oxidation
microbial
growth.
Smart
is
significant
research
area,
particularly
monitoring
freshness.
The
integration
natural
colorants
anthocyanins,
betacyanins,
curcumin
into
systems
discussed
ability
detect
spoilage
meat
seafood
products.
details
specific
mechanisms
through
which
interact
components
environmental
factors
provide
visible
freshness
indicators
consumers.
underscores
potential
technologies
fulfill
sustainability
goals
by
providing
eco-friendly
substitutes
traditional
plastic
packaging.
Language: Английский
The mechanism of pectin in improving anthocyanin stability and the application progress of their complexes: A review
Chenyang Shi,
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Chongting Guo,
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Shan Wang
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et al.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101955 - 101955
Published: Nov. 1, 2024
Improving
anthocyanin
stability
is
a
major
challenge
for
the
food
industry.
Studies
have
revealed
that
interaction
with
pectin
through
non-covalent
bonds
can
improve
stability,
thus
showing
potential
to
alleviate
above
challenges.
However,
interactions
are
highly
complex
and
diverse.
Thus,
analyzing
effect
of
this
on
essential
promote
anthocyanin-pectin
complexes
application
in
functional
foods.
Pectin
interact
anthocyanins
covalent
interactions,
these
affected
by
their
structure,
external
environment,
processing
methods.
Through
pectin,
thermal,
color,
storage
improved,
enhancing
bioavailability
gastrointestinal
facilitating
range
processing.
This
review
provides
theoretical
reference
improving
increasing
complexes.
Language: Английский
Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review
Andi Dirpan,
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Yosini Deliana,
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Andi Fadiah Ainani
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et al.
Polymers,
Journal Year:
2024,
Volume and Issue:
16(19), P. 2783 - 2783
Published: Sept. 30, 2024
The
use
of
fossil-based
plastics
in
food
packaging
poses
a
serious
environmental
concern.
Pectin,
natural
biodegradable
polymer,
offers
potential
solution
for
environmentally
friendly
and
sustainable
to
replace
plastics.
This
article
reviews
the
applications
pectin
active
intelligent
analyzes
latest
research
trends.
Bibliometric
analysis
was
used
review
existing
literature
on
packaging.
Data
were
collected
from
Scopus
database,
which
covers
film
manufacturing
pectin-based
coating.
Pectin-based
contains
antimicrobial
antioxidant
compounds
such
as
ascorbic
acid
essential
oils,
effectively
prevent
bacterial
growth
while
absorbing
oxygen
water
vapor.
In
contrast,
allows
real-time
monitoring
quality
through
integrated
color-changing
indicators,
eliminating
need
open
Research
trends
have
shown
significant
increase
publications
packaging,
reflecting
growing
interest
solutions.
With
focus
innovation
sustainability,
can
conventional
provide
safer
more
durable
solutions,
thereby
supporting
global
efforts
reduce
impact
plastic
waste.
Language: Английский
Development of pH-Sensitive intelligent films incorporating betacyanin from dragon fruit peel and TiO2 nanoparticles for monitoring fish fillet freshness
Sustainable Chemistry and Pharmacy,
Journal Year:
2024,
Volume and Issue:
42, P. 101839 - 101839
Published: Nov. 15, 2024
Language: Английский
pH-Sensitive Polycaprolactone/Gelatin Active Packaging Containing Rosemary-Loaded Chitosan Nanoparticles
ACS Food Science & Technology,
Journal Year:
2024,
Volume and Issue:
4(11), P. 2600 - 2613
Published: Oct. 24, 2024
pH-sensitive
indicators
are
used
to
check
the
health
of
packaged
food
products.
This
study
aimed
develop
a
bilayered,
biodegradable
polycaprolactone
(PCL)/gelatin
film,
containing
chitosan
nanoparticles
(ChiNPs).
Rosemary
extract
was
encapsulated
in
ChiNPs,
resulting
formation
ChiNPs
[rosemary-loaded
(RChiNPs)].
Different
concentrations
were
PCL
and
gelatin
layers.
Dynamic
light
scattering,
zeta
potential,
scanning
electron
microscopy,
Fourier-transform
infrared
spectroscopy,
water
vapor
transmission
rate,
tensile
strength
(TS),
elongation
at
break,
degradation
test
performed
evaluate
The
results
showed
RChiNPs
sensitivity
varying
pH
levels
their
uniform
size
distribution
(600–700
nm).
layers
had
smooth
surface.
Increasing
concentration
increased
TS
(modulus
elasticity
is
up
111
MPa
bilayer
films)
rate
film.
In
conclusion,
engineered
film
exhibited
superior
properties
compared
each
individual
layer.
Language: Английский
Eggplant anthocyanin-mediated zinc oxide nanoparticles incorporated multifunctional film (Hydroxypropyl methylcellulose/chitosan) for Caspian Sea white fish (kutum Rutilus frisii) packaging
Future Foods,
Journal Year:
2024,
Volume and Issue:
11, P. 100527 - 100527
Published: Dec. 15, 2024
Language: Английский