Biodegradable active, intelligent, and smart packaging materials for food applications

被引：110

作者：

Amin, Usman ^{[1
,2
]}

Khan, Muhammad Kashif Iqbal ^{[2
,3
]}

Maan, Abid Aslam ^{[2
,3
]}

Nazir, Akmal ^{[4
]}

Riaz, Sana ^{[3
]}

Khan, Muhammad Usman ^{[5
]}

Sultan, Muhammad ^{[6
]}

Munekata, Paulo E. S. ^{[7
]}

Lorenzo, Jose M. ^{[7
,8
]}

机构：

[1] North Carolina State Univ, Coll Agr & Life Sci, Dept Food Bioproc & Nutr Sci, Raleigh, NC 27695 USA

[2] Univ Agr Faisalabad, Dept Food Engn, Faisalabad 38000, Punjab, Pakistan

[3] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Punjab, Pakistan

[4] United Arab Emirates Univ, Coll Food & Agr, Dept Food Sci, Al Ain, U Arab Emirates

[5] Univ Agr Faisalabad, Dept Energy Syst Engn, Faisalabad 38000, Punjab, Pakistan

[6] Bahauddin Zakariya Univ, Dept Agr Engn, Multan 60800, Pakistan

[7] Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnolo Galiciag, San Cibrao Das Vinas 32900, Ourense, Spain

[8] Univ Vigo, Area Tecnol Alimentos, Fac Ciencias, Orense 32004, Spain

来源：

FOOD PACKAGING AND SHELF LIFE | 2022年 / 33卷

关键词：

Anthocyanins; Antioxidants; Antimicrobials; Essential oils; Nanoparticles; Release kinetics; FURCELLARAN-GELATIN FILMS; ESSENTIAL OIL; ANTIMICROBIAL ACTIVITY; HYDROGEN-SULFIDE; NATURAL ANTIOXIDANTS; PHYSICAL-PROPERTIES; OXYGEN INDICATOR; SODIUM ALGINATE; CHITOSAN FILMS; MEAT SPOILAGE;

D O I：

10.1016/j.fpsl.2022.100903

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This review aims to provide an overview of the developments in biodegradable intelligent, active, and smart packaging for food application by highlighting their challenges and limitations. Essential oils and plant extracts has been successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols (especially anthocyanins) play a central role in the main application of intelligent and active packaging by indicating changes in food characteristics or improving shelf life, respectively. Smart biodegradable packaging is an emerging and promising area of research that has been receiving increasing attention in the last years as a major development from its two predecessors' strategies. Improvements are necessary to reduce the dependency on pH change in intelligent packaging, improve the controlled release of bioactive compounds in active packaging, and develop strategies to preserve film integrity in smart packaging.

引用

页数：13

共 128 条

[81] Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products [J].