Application of Plant Extracts Rich in Anthocyanins in the Development of Intelligent Biodegradable Packaging: An Overview
Processes,
Год журнала:
2025,
Номер
13(1), С. 191 - 191
Опубликована: Янв. 11, 2025
Consumers
are
increasingly
opting
for
food
with
high
quality,
in
addition
to
practicality,
as
there
changes
time,
habits
and
preferences,
demanding
that
the
packaging
industries
adapt
a
new
lifestyle.
Intelligent
provides
consumers
real-time
information
about
quality
safety
of
packaged
products.
A
critical
analysis
processes
used
develop
these
packages
was
carried
out.
In
this
context,
review
aims
analyze
concept
intelligent
packaging,
emphasizing
incorporation
extracts
rich
anthocyanins,
verifying
its
relationship
development
technologies
discussing
current
aspects
scientific
production
process
packaging.
It
also
highlighted
anthocyanin
compounds
susceptible
pH
variations.
As
an
indicator
variation,
plant
extract
necessary
incorporate
into
solid
matrix
immobilize
dye.
The
film
represents
simple
visual
method
detect
sense,
technological
resources
have
been
gaining
prominence
premise
offering
convenience
companies.
Язык: Английский
Physicochemical properties of protein-polysaccharide-polyphenol bilayer composite film prepared by electrospinning layer-by-layer assembly technology
Food Packaging and Shelf Life,
Год журнала:
2025,
Номер
47, С. 101441 - 101441
Опубликована: Янв. 1, 2025
Язык: Английский
Hake Fish Preservation Using Plant-Based Impregnated Polylactic Acid Food Films as Active Packaging
Applied Sciences,
Год журнала:
2025,
Номер
15(2), С. 643 - 643
Опубликована: Янв. 10, 2025
Global
fish
consumption
has
steadily
increased;
however,
fishery
products
are
difficult
to
preserve.
Active
packaging
emerged
as
an
alternative
improve
its
conservation.
In
this
work,
fresh
hake
fillets
were
packaged
in
commercial
polylactic
acid
films
impregnated
with
olive
leaf
extract
using
supercritical
CO2.
The
impregnation
was
performed
at
35
°C
and
400
bar
for
1
h.
ABTS
assay
used
determine
the
antioxidant
activity,
migration
tests
food
simulants
A
D2
10
days
5
°C.
control
stored
12
4
microbiological,
physical
(drip
loss,
aw,
pH,
color)
chemical
parameters
(total
volatile
base
trimethylamine)
analyzed.
presented
a
706
μg
mg−1
polymer,
showing
2-fold
release
simulant
than
A.
After
storage
films,
reduced
microbial
count,
drip
maintaining
pH
stability
obtained.
color
turned
yellowish
no
detectable
olfactory
presence
of
noted.
similar
both
types
films.
proposed
biodegradable
by-products
preserves
moisture
controls
growth,
representing
eco-friendly
alternative.
Язык: Английский
Advancing Sustainable Food Packaging: the Role of Green Nanomaterials in Enhancing Barrier Properties
Food Engineering Reviews,
Год журнала:
2025,
Номер
unknown
Опубликована: Март 25, 2025
Язык: Английский
Sustainable chitosan bio-resin composites reinforced with flax fibers for high-performance food packaging
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 142990 - 142990
Опубликована: Апрель 1, 2025
Язык: Английский
Polysaccharide edible film-the new star in food preservation: A review
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 142716 - 142716
Опубликована: Апрель 1, 2025
Язык: Английский
Highly sensitive smart chitosan/zein film cross-linked with Fe2+ chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring
Fangxuan Yi,
Fanyun Hou,
Shouqing Zhan
и другие.
Food Research International,
Год журнала:
2024,
Номер
201, С. 115572 - 115572
Опубликована: Дек. 31, 2024
Язык: Английский
Effect of Dual-Modified Tapioca Starch/Chitosan/SiO2 Coating Loaded with Clove Essential Oil Nanoemulsion on Postharvest Quality of Green Grapes
Hui Lin Chang,
Kaimian Li,
Jianqiu Ye
и другие.
Foods,
Год журнала:
2024,
Номер
13(23), С. 3735 - 3735
Опубликована: Ноя. 22, 2024
As
consumer
awareness
regarding
health
and
nutrition
continues
to
increase,
there
is
a
growing
demand
for
fresh,
nutritious
fruits
such
as
green
grapes.
However,
the
short
storage
life
susceptibility
of
these
spoilage
lead
significant
commercial
losses.
Currently,
plastic
wrap
method
commonly
used
keep
grapes
but
this
packaging
effect
limited
not
environmentally
friendly.
Therefore,
an
urgent
need
explore
sustainable
effective
preservation
methods.
In
study,
high-pressure
microfluidization
technique
was
employed
prepare
essential
oil
nanoemulsion
with
ratio
Tween
80
clove
1:1,
biopolymer-based
film
solution
prepared
using
dual-modified
tapioca
starch
chitosan
loaded
nanoemulsion.
The
starch/chitosan/SiO
Язык: Английский