Polymers,
Год журнала:
2024,
Номер
16(2), С. 242 - 242
Опубликована: Янв. 15, 2024
Food
bioactive
packaging
has
received
increasing
attention
from
consumers
and
the
food
industry
for
its
potential
to
reduce
waste
environmental
issues.
Several
materials
can
be
used
produce
edible
films/coats;
however,
bio-based,
cost-effective,
sustainable
coatings
have
gained
a
high
reputation
these
days.
For
instance,
Aloe
vera
gel
(AV)
is
promising
bio-based
material
films;
therefore,
present
study
aimed
investigate
film-forming
abilities
of
AV
Chitosan
(CH)
combination
as
active
material.
The
physicochemical
mechanical
characteristics
formed
films
various
combinations
were
prepared
at
different
concentrations,
i.e.,
CH
(0.5%
w/v),
(100%),
CH:AV
(75:25),
(60:40).
results
showed
significant
differences
among
all
wherein
mainly
on
account
incorporating
gel.
rheological
antioxidant
properties
formulations
improved
with
inclusion
composed
(60:40)
positively
affected
water
solubility,
thermal
properties,
vapour
permeability
films.
X-ray
Diffraction
(XRD)
Scanning
electron
microscopy
(SEM)
that
CH:AV,
amorphous
had
smooth
morphology.
Further,
film
solutions
applied
fresh
figs
(Ficus
carica)
their
role
in
preserving
fruits
during
storage.
A
reduction
microbial
growth
was
found
coated
after
28
days
cold
overall
compared
(0.5%,
w/v).
Therefore,
(CH:AV,
60:40)
form
utilized
product
preservation
maintain
quality
shelf
life.
Materials,
Год журнала:
2022,
Номер
15(17), С. 5899 - 5899
Опубликована: Авг. 26, 2022
Food
sectors
are
facing
issues
as
a
result
of
food
scarcity,
which
is
exacerbated
by
rising
populations
and
demand
for
food.
ordinarily
wrapped
packaged
using
petroleum-based
plastics
such
polyethylene,
polyvinyl
chloride,
others.
However,
the
excessive
use
these
polymers
has
environmental
health
risks.
As
result,
much
research
currently
focused
on
bio-based
materials
packaging.
Biodegradable
that
compatible
with
products
used
to
make
edible
packaging
materials.
These
can
be
ingested
provide
consumers
additional
benefits.
Recent
shifted
its
focus
multilayer
coatings
films-based
packaging,
material
distinct
features.
The
aim
this
review
article
investigate
properties
applications
several
in
types
film
coating
production
technologies
also
covered
separately.
Furthermore,
films
industry
been
examined,
their
advantages
over
traditional
discussed.
Molecules,
Год журнала:
2022,
Номер
27(21), С. 7513 - 7513
Опубликована: Ноя. 3, 2022
In
recent
years,
changing
lifestyles
and
food
consumption
patterns
have
driven
demands
for
high-quality,
ready-to-eat
products
that
are
fresh,
clean,
minimally
processed,
extended
shelf
lives.
This
demand
sparked
research
into
the
creation
of
novel
tools
ingredients
modern
packaging
systems.
The
use
phenolic-compound-based
active-packaging
edible
films/coatings
with
antimicrobial
antioxidant
activities
is
an
innovative
approach
has
gained
widespread
attention
worldwide.
As
phenolic
compounds
natural
bioactive
molecules
present
in
a
wide
range
foods,
such
as
fruits,
vegetables,
herbs,
oils,
spices,
tea,
chocolate,
wine,
well
agricultural
waste
industrial
byproducts,
their
utilization
development
materials
can
lead
to
improvements
oxidative
status
properties
products.
paper
reviews
trends
potential
packaging,
particularly
compounds-based
active
films.
Moreover,
applications
modes-of-action
advantages,
limitations,
challenges
discussed
highlight
novelty
efficacy
enhancing
quality
life
Polymers,
Год журнала:
2023,
Номер
15(2), С. 396 - 396
Опубликована: Янв. 12, 2023
Chitosan
is
the
deacetylated
form
of
chitin
regarded
as
one
most
abundant
polymers
and
due
to
its
properties,
both
chitosan
alone
or
in
combination
with
bioactive
substances
for
production
biodegradable
films
coatings
gaining
attention
terms
applications
food
industry.
To
enhance
antimicrobial
antioxidant
properties
chitosan,
a
vast
variety
plant
extracts
have
been
incorporated
meet
consumer
demands
more
environmentally
friendly
synthetic
preservative-free
foods.
This
review
provides
knowledge
about
antibacterial
enriched
natural
well
their
various
products
effects
they
had
on
them.
In
nutshell,
it
has
demonstrated
that
can
act
coating
packaging
material
excellent
addition
biodegradability,
biocompatibility,
non-toxicity.
However,
further
research
should
be
carried
out
widen
foods
industries
was
industrial
scale-up,
thus
helping
minimize
use
plastic
materials.
Journal of Agriculture and Food Research,
Год журнала:
2023,
Номер
12, С. 100623 - 100623
Опубликована: Май 4, 2023
Food
products
are
highly
perishable
in
nature
which
undergoes
quick
quality
deterioration.
In
this
note,
the
kind
of
packaging
decides
active
preservation
food
qualities.
Especially,
edible
coating
plays
a
significant
role
minimizing
post-harvest
losses
like
moisture
loss,
ripening
and
physio-chemical
losses.
The
application
shows
promising
results
increasing
shelf-life,
also
preserving
its
quality.
for
foods
could
be
an
alternative
harmful
non-biodegradable
packages.
This
current
review
provides
elaborate
research
knowledge
on
coatings
composition,
methods
production,
regulations,
pros
cons.
Journal of Food Protection,
Год журнала:
2022,
Номер
86(2), С. 100025 - 100025
Опубликована: Дек. 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.
Current Opinion in Food Science,
Год журнала:
2023,
Номер
50, С. 101006 - 101006
Опубликована: Фев. 9, 2023
Food
packaging
trends
have
been
changing
in
the
last
years,
mainly
due
to
consumer
concerns
about
plastic
pollution
and
agrifood
waste.
Recent
advances
development
of
edible
films
coatings
are
discussed.
These
systems
can
be
much
more
than
packaging,
with
additional
functions
such
as
antioxidant,
antimicrobial,
nutritional
properties,
among
others.
Challenges
industrial
processes
and/or
some
films’
properties
addressed
from
authors’
point
view.
The
use
residues
these
is
included
a
promising
strategy
that
promotes
sustainability
circular
economy.
authors
consider
research
actions
needed
achieve
best
material
for
each
food
product
reduced
production
costs.
