Applied Sciences,
Год журнала:
2024,
Номер
14(15), С. 6554 - 6554
Опубликована: Июль 26, 2024
Active
packaging
allows
for
preserving
the
properties
of
food,
extending
shelf
life,
and
safeguarding
food
safety
through
interaction
their
diverse
components
with
product.
The
incorporation
essential
oils,
particularly
cinnamon
oil,
as
active
is
emerging
an
increasingly
relevant
alternative
to
synthetic
additives.
This
work
aims
provide
overview
application
oil
a
bioactive
compound
in
packaging.
Cinnamon
exhibits
highly
variable
composition,
cinnamaldehyde
standing
out
one
predominant
responsible
antimicrobial
properties.
Phenolic
compounds,
on
other
hand,
endow
outstanding
antioxidant
activity.
this
packaging,
whether
form
films
or
coatings,
has
demonstrated
significant
improvement
optical,
mechanical,
water
vapor
barrier
Moreover,
its
ability
inhibit
microbial
growth
lipid
oxidation
applied
foods
been
evidenced.
However,
despite
promising
prospects
using
oils
preservation,
detailed
regulation
still
required
industrial-level
implementation.
Molecules,
Год журнала:
2025,
Номер
30(5), С. 1144 - 1144
Опубликована: Март 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.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2023,
Номер
unknown, С. 1 - 16
Опубликована: Май 22, 2023
Active
packaging
is
a
novel
strategy
for
maintaining
the
shelf
life
of
products
and
ensuring
their
safety,
freshness,
integrity
that
has
emerged
with
consumer
demand
safer,
healthier,
higher
quality
food.
Nanofibers
have
received
lot
attention
application
in
active
food
due
to
high
specific
surface
area,
porosity,
loading
capacity
substances.
Three
common
methods
(electrospinning,
solution
blow
spinning,
centrifugal
spinning)
preparation
nanofibers
influencing
parameters
are
presented,
advantages
disadvantages
between
these
compared.
The
main
natural
synthetic
polymeric
substrate
materials
nanofiber
discussed;
elaborated.
current
limitations
future
trends
also
discussed.
There
been
many
studies
on
using
from
different
sources
packaging.
However,
most
still
laboratory
research
stage.
Solving
issues
efficiency
cost
key
commercial
Sustainable Food Technology,
Год журнала:
2023,
Номер
1(4), С. 528 - 544
Опубликована: Янв. 1, 2023
Cellulose-based
natural
nanofibers
in
fresh
produce
packaging
can
provide
benefits,
including
excellent
barrier
and
carrier
properties
due
to
high
surface
area-to-volume
ratio,
which
help
prevent
spoilage
extend
shelf
life.
Packaging Technology and Science,
Год журнала:
2023,
Номер
36(8), С. 629 - 646
Опубликована: Май 31, 2023
Abstract
Edible
mushrooms
are
favoured
by
people
for
their
rich
nutrition,
medicinal
value
and
unique
flavour.
The
quality
of
postharvest
mushroom
decreased
sharply
because
its
special
tissue
structure
physiological
characteristics.
Compared
with
other
preservation
technologies,
packaging
has
been
widely
used
in
the
strong
effect,
green
convenient
characteristic.
This
review
discussed
deterioration
fresh
influencing
factors,
summarised
research
advances
mechanism
modified
atmosphere
(MAP),
active
(ACP),
biodegradable
film
(BFP)
nanocomposite
(NCP)
to
cope
mushrooms.
mainly
maintains
extends
shelf
life
exerting
antibacterial,
antiviral
antioxidant,
regulating
respiration
energy
metabolism,
cell
wall
metabolism
membrane
lipid
metabolism.
Currently,
combined
based
on
nano,
is
getting
more
attention,
but
there
a
lack
in‐depth
genetic
mechanism.
Nanoemulsion‐based
was
many
foods;
however,
little
Based
above
packaging,
next
step
explore
intelligent
edible
can
provide
reference
further
application
mushrooms,
improve
Multidisciplinar,
Год журнала:
2024,
Номер
2, С. 102 - 102
Опубликована: Авг. 6, 2024
New
technologies
for
active
food
packaging
that
can
protect
and
interact
with
the
food,
increasing
its
shelf
life
are
currently
being
developed.
Essential
oils
compounds
that,
in
addition
to
providing
antibacterial
protection,
improve
functional
mechanical
properties
of
films.
This
research
aimed
evaluate
influence
orange
(Citrus
sinensis
L.)
essential
oil
(AEN)
on
physical
antimicrobial
films
produced
from
cassava
(Manihot
esculenta)
starch
alginate
(AY/AG)
using
plate
diffusion
technique.
The
were
formulated
different
concentrations
AEN
(0.0,
0.5,
1.0
1.5
%).
Elongation
at
break
(EB),
water
vapor
permeability
(WVP),
moisture
content,
solubility
Luminosity
(L*)
decreased
significantly
(p
<
0.05)
AEN,
other
hand,
tensile
strength
(TS),
b*
value
(tendency
towards
yellow)
opacity
increased.
Scanning
electron
microscopy
(SEM)
images
showed
a
smooth,
uniform
appearance
continuous
dispersion
between
starch,
alginate.
results
obtained
indicated
incorporation
presented
an
inhibitory
effect
against
Escherichia
coli
Staphylococcus
aureus
bacteria.
Therefore,
have
high
potential
be
used
development
applications
