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The industrial processing of mandarin fruits yields a large amount of peel waste, resulting in economic losses and environmental pollution. The peels of mandarin fruits are a good source of biomass and active substances that can be used to produce food packaging systems. In this study, active food packaging films were prepared based on sodium alginate and twelve varieties of mandarin peel powder. The structures, properties, and corn oil packaging performance of the films were compared. Results showed that the twelve varieties of mandarin peel powder differed in pectin, lipid, protein, crude fiber, and total phenol contents. The prepared films all exhibited a yellow color, 117.73–152.45 μm thickness, 16.39–23.62% moisture content, 26.03–90.75° water contact angle, 5.38–8.31 × 10−11 g m−1 s−1 Pa−1 water vapor permeability, 5.26–12.91 × 10−20 m2 s−1 Pa−1 oxygen permeability, 4.87–7.90 MPa tensile strength, and 13.37–24.62% elongation at break. Notably, the films containing mandarin peel powder with high pectin and lipid contents showed high moisture/oxygen barrier ability and mechanical properties. The films containing mandarin peel powder with high total phenol content exhibited high antioxidant- and antimicrobial-releasing abilities and good performance in delaying corn oil oxidation. Overall, the results suggested that the films have good application potential in active food packaging. [ABSTRACT FROM AUTHOR]

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life. [ABSTRACT FROM AUTHOR]

There are several physical and chemical methods for synthesizing nanomaterials, while the most appropriate techniques involve using green chemistry and eco-friendly material. Recently, green synthesized materials for different applications have gained attention as a result of their environmental friendliness and cost-effectiveness. Applying green synthesized nanoparticles (NPS) in food packaging has been extensively investigated. Biopolymers require filler to enhance the optical, barrier, thermal, antimicrobial, and mechanical properties of packaging. Biopolymer packaging incorporated with green synthesized NPs is expected to simultaneously enhance performance while reducing environmental damage. The current review article focuses on biopolymer films with bio (green)-synthesized nanomaterials and their effectiveness in reducing the negative environmental implications of synthetic packaging. It also covers the general concepts of green synthesis of NPs, their production methods, their performance, and characterization, and discusses the potential, performance and recent developments of bio-nanocomposite films/coatings in biodegradable food packaging. Recent reports and trends provide more insight into the impact of green synthesized nanomaterials on food packaging. [ABSTRACT FROM AUTHOR]

Summary: This research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, α‐pinene, α‐terpineol, limonene, β‐myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE‐CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and ΔE (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo‐gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE‐CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. [ABSTRACT FROM AUTHOR]

The present study discloses the evolution of bioactivity with improved chemical stability in the composite film of polyvinyl alcohol (PVA) and sweet lime peel (SLP) powder along with biodegradability and improved hardness due to the structural miscibility between constituent's polymer during solution blending. The evolved structure, different properties, bioactivity, and synergistic effect between PVA and SLP were established with the help of spectrochemical results, microscopic image, and physio-mechanical properties, i.e. thickness, chemical stability, water vapor transmission rate, heat seal-ability, and shelf-life. The result reveals the long-term presence of the bioactive compound of SLP by 200%, antimicrobial nature against S. aureus and E. coli, improved tensile strength, and heat stability in the reported film. Further, the prepared film of SLP and PVA with optimum properties and 0.12 mm thickness was used for packing sprouts as an alternative to the currently used non-biodegradable film with a comparable life span of seven days. [ABSTRACT FROM AUTHOR]

In this work, the effect of different concentrations of pomegranate peel extract (0.04, 0.07, 0.1 and 0.3%) were evaluated on the physicochemical, morphological and thermal properties, as well as the antioxidant and antimicrobial potential of chitosan films (CHRE-0.04, CHRE-0.07, CHRE-0.1 and CHRE-0.3). The incorporation of the extract did not significantly change the thickness, luminosity or transparency of the films. On the other hand, there was an increase in moisture and water vapor permeability and a decrease in solubility with the increase in the extract concentration added to the films. The films CHRE-0.04 and CHRE-0.07, with lower concentrations of extract, were the ones that demonstrated greater thermal stability. Higher antioxidant activity was obtained by the CHRE-0.3 film, with increases that varied between 5.0 and 36.5 times relative to the film without extract. The film without extract showed greater antimicrobial potential; however, the CHRE-0.3 film was the greatest inhibitor of Escherichia coli (51.6% inhibition). Ecologically friendly chitosan films incorporated with pomegranate peel extract have shown the potential to be used in food preservation as an alternative to conventional packaging. [ABSTRACT FROM AUTHOR]

Stabilization of reactive organic species by encapsulation in self-assembly supramolecules is a popular technique. Citral, a common antimicrobial and flavor compound, is highly sensitive to oxidation, especially when exposed to elevated temperature and light. In this study we evaluated the encapsulation efficiency of citral in cyclodextrin-metal organic framework (CDMOF) to prevent oxidation, provide chemical stability, and control the release of citral for various industrial applications including packaging. Computational simulations indicated the formation of stable inclusion complex between CDMOF and citral with binding energy of the IC approximately − 3.89 kcal mol−1. We observed around 11.83% w/w inclusion of citral in CDMOF as measured using TGA. Host–guest interactions between CDMOF and citral were further elucidated using FTIR, DSC, and SEM. Encapsulation of CDMOF in citral offers higher temperature stability, and extended-release kinetics. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in food packaging films as they are biodegradable, biocompatible and non‐toxic. Pectin, polysaccharide based biomass was considered a promising substrate in fabricating polymeric films because of its advantages concerning film‐forming ability, low cost, bioactivity, compatibility with other polymers with a distinctive oxygen barrier capacity, which helps in improving shelf life of commodities. Introducing active agents into the packaging films focus to prolong the shelf life and preserve the sensorial quality and safety of packaged foods devoid of contamination. Antimicrobial agents or secondary metabolites derived from plants and fungi are perceived as promising natural bio‐active agents integrated into films to prevent microbial deterioration. Pectin has been greatly utilized in active packaging films incorporated with natural additives such as essential oils, nanoparticles, free fatty acids and phenolic compounds that inhibit/retard the growth of major foodborne pathogens. The above‐mentioned functionalization of pectin films with bio‐active compounds enhanced microbial resistance and contemporarily influenced the mechanical strength and barrier properties of the film. This review is intended to focus on the background of pectin, its source and the utilization of pectin in active packaging films, and the types and method of incorporation of natural compounds. Specific emphasis has been given to the types of bioactive compounds incorporated into pectin films and their impact on the functional properties of the films. This review will benefit researchers in exploring innovative methods of incorporating bioactive compounds into pectin‐based films. [ABSTRACT FROM AUTHOR]

White‐button mushrooms (Agaricus bisporus) are short‐lived commodities and preserving freshness and quality poses significant challenges. Considering active packaging as a possibility to extend mushroom shelf life, in the present work two alternative systems were evaluated for their after harvest effects on quality and control of microbiological contamination. Chitosan films, with or without turmeric, were used to layer polystyrene trays for mushroom storage at a temperature of 7°C ± 1.5°C for up to 17 days. At retrieval from storage, quality parameters, respiration rates, total polyphenols and psychrotrophic bacteria counts were determined. Chitosan layers resulted in significantly lower microbiological contamination and the inclusion of turmeric reduced in approximately 2 log CFU g−1 microbial counts compared to the usual storage procedure. Chitosan and chitosan plus turmeric layers enhanced fresh mass losses, though quality traits, polyphenols and respiratory patterns were not influenced by any of the film layering's in the polystyrene trays. These findings suggest that storage trays layered with chitosan and turmeric effectively mitigate microbial contamination on white‐button mushrooms without compromising overall quality characteristics. [ABSTRACT FROM AUTHOR]

A pilot study was undertaken to assess the effectiveness of controlled methyl salicylate (MeSA) release from rice husk-methyl salicylate (RH-MeSA) through a non-woven polypropylene (PP) sachet for delaying ripening of 'Namwa' bananas. The RH-MeSA in sachets of 0 (control), 75 g/5 sachets, and 150 g/10 sachets were tested with five banana hands (7 ± 0.5 kg) packed in polyethylene (PE) bags and stored in corrugated boxes. Controlled release MeSA through RH-MeSA at 150 g/10 sachets was the most successful in preserving the color, weight loss, firmness, and total soluble solids (TSS) of 'Namwa' bananas for a period of 21 days at 13 °C. Additionally, it reduced ethylene production, respiration rate, and the activities of polygalacturonate (PG) and pectin-methyl esterase (PME). Pearson's correlation exhibited the relationship between visual appearance and postharvest quality changes of 'Namwa' bananas as influenced by the RH-MeSA sachet. The results suggested that the application of RH-MeSA sachets was effective in delaying the ripening of 'Namwa' bananas. Consequently, the RH-MeSA sachets may be able to extend the shelf life of bananas until they reach the consumer, which can also increase the fruit's value and reduce postharvest losses. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to solve the problems of insufficient active functions (antibacterial and antioxidant activities) and the poor degradability of traditional plastic packaging materials, biodegradable chitosan (CS)/polyvinyl alcohol (PVA) nanocomposite active films reinforced with natural plant polyphenol-quercetin functionalized layered clay nanosheets (QUE-LDHs) were prepared by a solution casting method. In this study, QUE-LDHs realizes a combination of the active functions of QUE and the enhancement effect of LDHs nanosheets through the deposition and complexation of QUE and copper ions on the LDHs. Infrared and thermal analysis results revealed that there was a strong interface interaction between QUE-LDHs and CS/PVA matrix, resulting in the limited movement of PVA molecules and the increase in glass transition temperature and melting temperature. With the addition of QUE-LDHs, the active films showed excellent UV barrier, antibacterial, antioxidant properties and tensile strength, and still had certain transparency in the range of visible light. As QUE-LDHs content was 3 wt%, the active films exhibited a maximum tensile strength of 58.9 MPa, representing a significant increase of 40.9% compared with CS/PVA matrix. Notably, the UV barrier (280 nm), antibacterial (E. coli) and antioxidant activities (DPPH method) of the active films achieved 100.0%, 95.5% and 58.9%, respectively. Therefore, CS/PVA matrix reinforced with QUE-LDHs has good potential to act as an environmentally and friendly active packaging film or coating. [ABSTRACT FROM AUTHOR]

BACKGROUND: Composite nanofiber films loaded with ε‐polylysine (PL) and gallic acid (GA) were prepared using a zein/gelatin (ZG) electrospinning method to develop effective active packaging films for tuna preservation. The morphology, structure, thermal stability, hydrophobicity, antibacterial, and antioxidant properties of the films, and their application for tuna during a period of storage of 4 °C were investigated. RESULTS: PL reduced the average diameter of ZG fibers, whereas GA increased it. The PL/GA/ZG film possessed a well distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier‐transform infrared spectroscopy and X‐ray diffraction results showed the physical loading of PL and GA in ZG film with the main chemical bonds and crystal structure unchanged. The addition of both PL and GA reduced hydrophobicity of the ZG film while the PL/GA/ZG film was still hydrophobic. GA enhanced its thermal stability and contributed to its antioxidant activity. PL and GA synergetically enhanced the antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. The PL/GA/ZG film effectively inhibited total viable counts, total volatile base nitrogen, fat oxidation, and texture deterioration of tuna fillets at 4 °C storage, and could extend the shelf life by 3 days. CONCLUSIONS: The PL/GA/ZG nanofiber film demonstrated promising potential for application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits their effectiveness. Whilst much research is being undertaken on the use of natural antimicrobial volatiles for inhibiting microbial growth in food, less attention has been paid to the design of controlled-release mechanisms that permit the efficient application of these compounds. Most studies to date either spray the volatile directly onto the fresh product, immerse it in a solution containing the volatile, or embed the volatile in a paper disc to create a vapor in the headspace of a package. More sophisticated alternatives would be delivery systems for the sustained release of volatiles into the package headspace. Such systems are based on the encapsulation of a volatile in organic or inorganic matrices (cyclodextrins, electrospun non-wovens, polymer films, micelles, molecular frameworks, etc.). However, most of these devices lack an efficient triggering mechanism for the release of the volatile; most are activated by humidity. All of these techniques are revised in the present work, and the most recent and innovative methods for entrapping and releasing volatiles based on reversible covalent bonds are also discussed. [ABSTRACT FROM AUTHOR]

The advances in nanocomposites incorporating bioactive substances have the potential to transform the food packaging sector. Different nanofillers have been incorporated into polymeric matrixes to develop nanocomposite materials with improved mechanical, thermal, optical and barrier properties. Nanoclays, nanosilica, carbon nanotubes, nanocellulose, and chitosan/chitin nanoparticles have been successfully included into polymeric films, resulting in packaging materials with advanced characteristics. Nanostructured antimicrobial films have promising applications as active packaging in the food industry. Nanocomposite films containing antimicrobial substances such as essential oils, bacteriocins, antimicrobial enzymes, or metallic nanoparticles have been developed. These active nanocomposites are useful packaging materials to enhance food safety. Nanocomposites are promising materials for use in food packaging applications as practical and safe substitutes to the traditional packaging plastics. [ABSTRACT FROM AUTHOR]

A cellulose acetate electrospun membrane based on Cobalt doped ZnO (Co‐ZnO) was developed. The synthesis of pure zinc oxide nanoparticles (NPs) and cobalt‐zinc oxide nanorods with varying cobalt‐to‐zinc atomic ratios of 5 %, 10 %, 15 %, and 20 % was carried out, using the co‐precipitation method. The successful incorporation of cobalt into ZnO was confirmed by using the techniques of Powder X‐ray Diffraction (PXRD), X‐ray Photoelectron Spectroscopy (XPS), and Energy Dispersive X‐ray Spectroscopy (EDX). Scanning Electron Microscopy (SEM) studies denoted the change in shape from spherical to rod‐shaped upon doping Co. A red shift was observed in band gap energies from 3.26‐3.01 eV upon increasing the Co concentration. The photocatalytic activity was evaluated, using methylene blue under sunlight and a 50 W LED lamp. The most effective photocatalyst observed in this study was a composition consisting of 15 % Co‐ZnO. When exposed to sunshine, this photocatalyst demonstrated a degradation rate of 40 % over a one‐hour period. Similarly, when subjected to a lamp, the degradation rate was found to be 24 % over the same duration. A nanofiber membrane was produced by incorporating Co‐ZnO at a concentration of 15 % (w/w) into the cellulose acetate (CA) polymer matrix by the electrospinning technique. The created CA nanofiber mat with Co‐ZnO was employed to extend the shelf life of strawberries up to 18 days along with the reduced pH increase and lower reduction of weight, firmness, and titratable acidity. [ABSTRACT FROM AUTHOR]

Summary: This work evaluated the effect of a pectin‐based coating added with guava leaf extract on the quality and conservation of fresh beef during cold storage. Beef steak (CON), beef steak coated with pectin (PCB) and beef steak coated with pectin added with 5% guava leaf extract (PCB‐GLE) were evaluated for physical (weight loss, colour) and chemical (pH, lipid oxidation) parameters quality, as well as tissue modifications during 7 days of storage at 4 °C. PCB and PCB‐GLE showed the least weight loss, maintained the L* value and increased the a* value during the storage. Coated beef steaks showed lower lipid oxidation values during storage when compared with uncoated beef, highlighting samples covered with pectin coating added with guava leaf extract for the lowest TBARS indices during storage. Thus, the extract concentration added to the pectin coating showed potential antioxidant effect on beef steak. In fact, pectin‐based coating proved to be an excellent technology to improve the quality attributes of beef steak during refrigerated storage. [ABSTRACT FROM AUTHOR]

The use of natural raw substances for food preservation could provide a great contribution to food waste reduction, circular economy enhancement, and green process application widening. Recent studies indicated that the use of porous materials as adsorbents for natural essential oils provided nanohybrids with excellent antioxidant and antimicrobial properties. Following this trend in this work, a thymol oil (TEO) rich SBA-15 nanohybrid was prepared and characterized physiochemically with various techniques. This TEO@SBA-15 nanohybrid, along with the pure SBA-15, was extruded with low-density polyethylene (LDPE) to develop novel active packaging films. Results indicated that TEO loading was higher than other porous materials reported recently, and the addition of both pure SBA-15 and TEO@SBA-15 to the LDPE increased the water/oxygen barrier. The film with the higher thyme-oil@SBA-15 nanohybrid content exhibited a slower release kinetic. The antioxidant activity of the final films ignited after 48 h, was in the range of 60–70%, and was almost constant for 7 days. Finally, all tests indicated a sufficient improvement by the addition of thyme-oil@SBA-15 nanohybrids in the pure LDPE matrix and the concentration of wt. 10% of such nanocarriers provided the optimum final LDPE/10TEO@SBE-15 active packaging film. This material could be a potential future product for active packaging applications. [ABSTRACT FROM AUTHOR]

At a time when food safety awareness is increasing, attention is paid not only to food and additives but also to packaging materials. Most current food packaging is usually made of traditional petroleum-based polymeric materials, which are not biodegradable and have adverse effects on the environment and health. In this context, the development of new non-toxic and biodegradable materials for extending the best-before date of food is receiving increasing attention. In addition, additives in packaging materials may migrate outward, resulting in contact with food. For this reason, additives are also seen as a transition from synthetic additives to natural extracts. Active extracts from animals and plants having good antioxidant and antibacterial properties are also beneficial for human health. It is indisputable that active extracts are ideal substitutes for synthetic additives. Polymer packaging materials combined with active extracts not only maintain their original mechanical and optical properties and thermal stability but also endow polymers with new functions to extend the shelf life of food. This review paper provides an overview of this promising natural extract-containing polymer-based active packaging, with a focus on plant essential oils (containing phenolics, monoterpenes, terpene alcohols, terpene ketones, and aldehydes), pigments (procyanidins), vitamins (vitamin B), and peptides (nisin). In particular, this paper covers the research progress of such active extracts, in single or compound forms, combined with diverse polymers (mostly biopolymers) for food packaging applications with particular focus on the antioxidant and antibacterial properties of packaging materials. [ABSTRACT FROM AUTHOR]

The objective of this research was to develop active packaging that used a vapor-phase antimicrobial agent incorporated into chitosan capsules to extend the shelf life of dry cakes. The clove essential oil (CEO) was encapsulated into chitosan capsules using an emulsion-ionic gelation crosslinking technique. CEO loading in chitosan was taken in different ratios (0.0:1, 0.25:1, 0.50:1, 0.75:1, 1:1, 1.25:1, 1.50:1) and validated using Fourier Transform-Infrared (FT-IR) spectra and a Field-Emission Scanning Electron Microscope (FE-SEM). The thermal stability of the capsules was evaluated using thermogravimetric analysis (TGA). Differential Scanning Calorimetry (DSC) was used to assess the oxidative thermal stability of the compounds. The encapsulation efficiency and loading capacity were 12.01 and 8.01 for 1.50:1 (CEO: Chitosan) loaded samples. The antimicrobial activity of active capsules was performed in the vapor phase. It completely prevented the development of E. coli and S. aureus when CEO was used with chitosan in more than a 1:1 ratio. Finally, the dry cakes were packed with active capsules, and bacterial growth was reduced until the 10th day of packing. [ABSTRACT FROM AUTHOR]

Due to the increasing demands of consumers from the food packaging, it enabled the improve of active packaging practices. Antimicrobial and antifungal coatings or films are an active packaging application. In such packaging materials, natural or synthetic antimicrobial material is added to the film or coating to help the packaging protect food. The use of biofilms produced from biopolymers in food packaging is more suitable than polymers with many damages such as PET, PE. Film production of many biopolymers such as cellulose derivatives, chitosan, PVA, starch PLA can be realized. Pelargonium graveolens plant is a natural source with strong antifungal and antimicrobial properties. For the reasons explained above, the experimental study aims to manufacture printable film with antimicrobial properties which is used in active packaging, using cellulose butyrate acetate and Pelargonium graveolens essential oil. For this purpose, cellulose butyrate acetate bio films, having variative ratios (0.1, 2.5, 5, 10 %) of Pelargonium graveolens oil, were produced with spin coating method. The transparency of prepared five different films were defined by UV–vis. spectroscopy. The antimicrobial properties of the produced films were measured against gram positive and negative bacteria. All produced biofilms were printed. The printability parameters of biofilms, (color, gloss) were determined. Consequently, cellulose butyrate acetate films loaded with Pelargonium graveolens oil were successfully produced. It is concluded that obtained all biofilms are with no color, transparent and printable with oil based inks. It was determined that the quantity Pelargonium graveolens oil raised in the biofilms had a strong inhibitory effect against gram positive and negative bacteria. With these features; produced films are considered to be suitable for active packaging applications. [ABSTRACT FROM AUTHOR]

Pine needle waste-based ethylene scavenging paper was developed by incorporating nanomaterial halloysite nanotube (HNT) and micro-fibrillated cellulose (MFC). The ethylene scavenging capacity was evaluated with the banana storage in the developed nanocomposite paper. The quality of bananas, such as color, physical appearance, total soluble solids (TSS), pH, and weight loss, was evaluated during banana storage. The PN/MFC/HNT 30% based packaging system delayed the ripening and senescence process. The color of banana, TSS, and pH was stable during the storage period in the PN/MFC/HNT 30%. In contrast, the banana in control PN packaging has accelerated quality decaying have been observed. The ethylene content was in the control PN packaging recorded at 633.67 μL L−1 and 424.12 μL L−1 in the PN/MFC/HNT 30% package on the last day of storage analysis. The nanocomposite paper with the waste pine needle with HNT and MFC has observed an excellent ethylene scavenging capacity with more than 200 μL L−1 on the 10th day of storage analysis. The developed paper has high potential in the active packaging application for fresh produces. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes is a foodborne pathogen that causes listeriosis, a group of human illnesses that appear more frequently in countries with better-developed food supply systems. This review discusses the efficacy of actual biocontrol methods combined with the main types of food involved in illnesses. Comments on bacteriophages, lactic acid bacteria, bacteriocins, essential oils, and endolysins and derivatives, as main biological antilisterial agents, are made bearing in mind that, using them, food processors can intervene to protect consumers. Both commercially available antilisterial products and solutions presented in scientific papers for mitigating the risk of contamination are emphasized. Potential combinations between different types of antilisterial agents are highlighted for their synergic effects (bacteriocins and essential oils, phages and bacteriocins, lactic acid bacteria with natural or synthetic preservatives, etc.). The possibility to use various antilisterial biological agents in active packaging is also presented to reveal the diversity of means that food processors may adopt to assure the safety of their products. Integrating biocontrol solutions into food processing practices can proactively prevent outbreaks and reduce the occurrences of L. monocytogenes-related illnesses. [ABSTRACT FROM AUTHOR]

In this study, an environmentally friendly antimicrobial nanocomposite films were made using polyvinyl alcohol (PVOH) reinforced with glycerol, bacterial cellulose nanocrystals (BCNCs), and boric acid. Response surface methodology (RSM) and central composite design (CCD) were engaged to model and optimize the independent variables and water resistance of films. The quadratic models were significant for the water vapor permeability (WVP) and water vapor transmission rate (WVTR), while the linear models were significant for water solubility and moisture content. The findings indicated that 2.81% w/w BCNCs, 14.63% w/w boric acid, and 1.15% w/w glycerol provided the PVOH films with the best water resistance. The corresponding response values for moisture content, water solubility, WVTR and WVP predicted under the optimum condition were 10.25%, 6.23%, 210.89 g/h m2 and 6.18 g mm/h m2 kPa, respectively. The findings suggest that when comparing the blank glycerol and BCNCs films with the optimal film, it is evident that the addition of glycerol and BCNCs in the optimal film led to an increase and decrease in antibacterial activity against the microorganisms tested, respectively. The optimum film sample exhibited varying degrees of resistance to Bacillus subtilis and Candida albicans, with B. subtilis displaying the highest resistance and C. albicans showing relatively lower resistance. The enhanced biodegradability observed in the optimum film, compared to the neat PVOH film used as a control, can potentially be attributed to two factors: the increased moisture sensitivity of the films resulting from the addition of glycerol, and the biodegradability of glycerol itself by microorganisms. The addition of other ingredients to neat PVOH film led to a reduction in the height of the characteristic crystalline peak, thereby causing a loss in the film's stability. The findings indicated that the optimized film exhibited a higher glass transition temperature of 91 °C compared to the neat PVOH film (78 °C), BCNCs (71 °C), and boric acid (69 °C) blank films. This suggests that the incorporation of BCNCs and boric acid into the film led to an enhancement in its thermal stability. Crosslinked PVOH reinforced with BCNCs showed great potential to produce biodegradable films with modified barrier, thermal, and antibacterial properties for applications in food packaging. [ABSTRACT FROM AUTHOR]

Harvested fresh produce is prone to massive losses during storage associated with fungal infection, and the shelf-life of seasonal nutritious strawberries is only a few days. Biodegradable antimicrobial active packaging has been suggested as a potential strategy to prolong the shelf-life of perishable products. Here, we developed a novel antimicrobial active packaging based on mung bean starch (MBS) modified with citric acid (CA) for cross-linking, and terpinen-4-ol (TP4O) as an antimicrobial additive for preservation. We found that the MBS with CA and TP4O increased film thickness, and enhanced moisture content (MC). Using MBS as the solution base maintained low water vapor permeability (WVP) in the film, this was not affected by TP4O (p > 0.05). Adding TP4O significantly reduced the total color difference (ΔE) of MBS films. The microstructure of films was assessed using scanning electron microscopy (SEM) and cross-linking was verified by Fourier transform infrared spectroscopy (FTIR). The SEM results showed increasing roughness with the incorporation of TP4O, and FTIR analysis showed that CA was well cross-linked. The results of storage tests at 20 oC under 80% RH showed that the incorporation of 0.25% TP4O led to a non-significant (p > 0.05) increase in weight loss, whereas the incorporation of 0.5% TP4O, the weight loss of the strawberries increased significantly (p < 0.05). MBS/CA/0.25% and MBS/CA/05% TP4O significantly (p < 0.05) reduced the lesion diameter of strawberries inoculated with Botrytis cinerea. The uncoated, MBS/CA/0.25%, and MBS/CA/05% TP4O each showed favorable highlights of different quality parameters of stored strawberries. Weight loss, firmness, and fungal decay were considered key parameters that greatly affect the postharvest degradation of fruits. [ABSTRACT FROM AUTHOR]

A novel chitosan-whey protein composite film containing persimmon leaf extract (PLE) was prepared, and its application for the preservation of chicken breast meat was investigated. The results showed that, all fillers, including whey protein, PLE, and glycerol were well mixed and homogeneously dispersed in the chitosan-polymer substrate, forming a uniform composite film material. The intermolecular interactions between the fillers involved hydrogen bonding and electrostatic interactions. Notably, the incorporation of PLE significantly improved the mechanical properties, water and light barrier properties, and antioxidant activity of chitosan-whey protein based film. Among them, the chitosan-whey protein composite film incorporated with 0.2% (w/v) PLE (CWP-4) had a lower solubility, water content, water vapor permeability, and higher mechanical properties, light barrier properties, and antioxidant activity. Moreover, the actual application of composite films on chicken breast meat preservation indicated that this novel composite film can effectively delay chicken breast meat spoilage and the lipid oxidation process, and thus, prolong the shelf life of chicken breast meat. [ABSTRACT FROM AUTHOR]

The goal of this study was to analyze the antifungal and antiviral activity of coatings based on Formitopsis betulina, Verbascum L. and Uncaria tomentosa extracts with ZnO nanoparticles as active compounds. The other purpose was to investigate the impact of polypropylene bags coated with the obtained antiviral/antifungal coatings on the microbial quality/purity of strawberries. The results of this study showed that the analyzed coatings inhibited Candida albicans growth completely. They did not inhibit the growth of Fusarium oxysporum, but they decreased its number. Additionally, all layers demonstrated a high activity against the Φ 6 bacteriophage particles. Analyzing the microbial purity of the strawberries after storage, it was noticed that the modified bags with Verbascum L. (ZnVL) and F. betulina (ZnFb) extracts and the addition of the nano ZnO had a significant effect on the decrease of the total count and on the number of yeast and mold. After 144 h of storage of the strawberries, the ZnVL coating was found to be more effective than the ZnFb layer. However, after 216 h of storage, ZnVL was more active against yeast and mold, but the packaging covered with the ZnFb coating was more effective against bacteria. [ABSTRACT FROM AUTHOR]

Chia (Salvia hispanica L.) flour seeds produce films with good barrier properties against water vapor and could be used as food packaging; however, their mechanical properties are poor, which limits their application. The incorporation of nanoparticles into natural polymers is a strategy used to improve the properties of films to increase their applications. Furthermore, nanoparticles can encapsulate antioxidant agents and generate active films. The objective of this study was to evaluate the influence of chia flour (4%–7%), glycerol (15%–25%), and chia extract-loaded chitosan nanoparticles (ChCNp) (0%–0.75%) on the physical, mechanical, barrier, structural and antioxidant properties of chia flour nanocomposite films. Chitosan nanoparticles loaded with antioxidant chia extract were synthesized by ionic gelation and incorporated into the films. The thickness, water vapor permeability, tensile strength, and antioxidant properties of the films were evaluated using a Box-Behnken experimental design. Structural analysis was conducted using the FTIR technique. The results of the ANOVA of the responses were adjusted to second and third order polynomial models obtaining determination coefficients of 0.96–0.99. The water vapor permeability of the films was 3.89 × 10-8–1.68 × 10−7 g mm/Pa s m2, tensile strength was 0.67–3.59 MPa and antioxidant activity was 57.12%–67.84%. The variables presented different effects on the films. Increasing the chia seed flour concentration negatively affected the water vapor permeability but improved the tensile strength and the antioxidant capacity of the films. The increase in glycerol concentration caused the films to become brittle. The nanoparticles had a significant effect on the thickness of the films and improved their mechanical and antioxidant properties. However, they did not show an effect on barrier properties. The results demonstrate that it is possible to obtain nanocomposite films with antioxidant capacity from chia seed flour and with the incorporation of chitosan nanoparticles loaded with antioxidants.

Active packaging is of great interest in the modern food industry due to increasing shelf life and enhancing food quality. The importance of this technology increases when natural polymers are used in the construction of active packages. Development of a natural, biodegradable, and dual-active film was aimed in this study. So, agar aerogel containing different amounts of chlorine-doped graphene quantum dots (Cl-GQDs) was prepared. Cl-GQDs had excitation-dependent fluorimetry behavior due to the zigzag edges of graphene. The mean diameter of spherical nanoparticles of Cl-GQDs was about 12 nm, according to HR-TEM images. The results of Raman and ATR-FTIR confirmed that chlorine was well-doped on the GQD structure. Cl-GQDs showed high UV-absorption capability and very strong antioxidant activity (94.31 %), which maintained these activities after incorporation into the agar aerogel. The doped chlorine was responsible for the capacity to charge transfer of GQDs. BET and SEM results showed that adding Cl-GQDs to agar caused a porous structure. Finally, different types of agar aerogels containing Cl-GQDs can be used considering the intended application of aerogel. Agar aerogel containing 20 % Cl-GQDs is suggested if a porous aerogel with good thermal insulation properties is considered. However, agar aerogel containing 1 % Cl-GQDs is suitable as an active film. In conclusion, while Cl-GQDs hold promise as sustainable and multifunctional food packaging materials, their potential toxic effects must be thoroughly evaluated. Future studies should explore migration, potential interactions with specific food matrices, and long-term safety to ensure consumer protection.

In recent years, food and packaging industries have worked together to minimize food wastes. Fruit and vegetable by-products, which are known to be among the most abundant food wastes and a great source of bioactive compounds, have the potential to improve food product packaging properties. The antioxidant and antimicrobial properties of pomegranate peel in food active packaging have been the subject of numerous studies. Pomegranate peel has an impact on the films' microstructure and physical properties, such as thickness, water vapor permeability, mechanical properties, optical properties, and thermal properties. Moreover, pomegranate peel incorporated films demonstrate great antioxidant and antimicrobial properties. Reviewing current advancements in the physical and functional properties of active packaging films containing pomegranate peel is the goal of this study.

In this study, polymer solution casting was utilized to fabricate a multilayer film with ethylcellulose (EC) as the outer layers and trans-cinnamaldehyde-loaded pectin as the inner layer. A significant increase in whiteness and UV–visible light blocking capability and a remarkable decrease in total color difference and yellowness of the films were seen via increasing the thickness of EC outer layers. Scanning electronic microscopy observation showed that the inner and outer layers had a smooth and uniform surfaces with clear boundary. The thicker film has better stretchability and strength, but is less flexible than thinner film. Glass transition temperature did not change remarkably with increasing thickness of EC outer layers, but thermal stability was slightly improved. FTIR-ATR spectra revealed the formation of hydrogen bonds between the two adjacent layers. The multilayer films exhibited excellent antimicrobial efficacy against Gram-positive and Gram-negative foodborne pathogens. The results suggested that this multilayer film has potential applications in active food packaging.

Biodegradable active packaging has recently attracted attention owing to its ability to solve environmental and food safety problems associated with traditional petroleum-based packaging. Herein, novel active food-packaging films were prepared using konjac glucomannan (KGM)/polyvinyl alcohol (PVA)/citric acid (CA) composites containing Polygonatum sibiricum polysaccharide (PSP) as the active agent. The effects of various PSP contents on the structure, physical properties and functionality of the composite films were investigated. Fourier transform infrared spectroscopy and scanning electron microscopy results revealed that hydrogen bonding within the films strengthened with increasing PSP content. X-ray diffraction results revealed that the addition of PSP improved the crystallinity of the composite films, and the tensile strength of the composite films reached the optimum when the PSP content is 0.2 %. Furthermore, at low contents (≤0.2 %), PSP was uniformly distributed in the composite films and exhibited good barrier, UV-shielding and antimicrobial properties. All composite films exhibited good antioxidant performance.The best sample (the composite film containing 0.2 % PSP) was successfully used for packaging strawberries; this film reduced the weight loss and extended the shelf life of strawberries. Thus, the fabricated films containing PSP have broad application prospects in food packaging.

This study aims to present alternative solutions for food aid that meet the needs of disaster victims after significant disasters. Food support in post-disasters period is a vital humanitarian service that enables disaster victims to survive and maintain their health. Providing that, the food must have a long shelf life and be nutritious and safe. Intermediate moisture foods (IMF) are shelf-stable products and have a high potential for use in disasters. Recent developments in active packaging (AP) technologies helps to enhance the quality and extend the storage stability of food, including the IMF. This study shows that AP technologies with antimicrobial agents, oxygen and moisture absorbers can improve the storage stability of food and reduce the risk of microbial contamination. Furthermore, using these technologies in food packaging can provide sustainable alternative to conventional packaging and increase the stability of food in potential future disasters.

Bananas is a tropical fruit that is quite popular because of their freshness and can be consumed directly or processed as a snack. Banana cultivation is increasing along with the increasing demand for bananas in the market. As a climacteric fruit, bananas ripen quickly so they spoil quickly and have a low shelf life. To extend shelf life, ethylene gas in the surrounding environment must be controlled, for example, using active packaging made from ethylene gas absorbent. Several studies used activated carbon from coconut shells, chitosan, and teak leaves as ethylene absorbent material to extend the shelf life of climacteric fruit (e.g., guava, avocado, and tomato) with various types of packaging and doses of absorbent materials. This study examines the shelf life of bananas packaged in active packaging that absorbs ethylene using activated charcoal from coconut shells. As a result, activated charcoal with the addition of KMnO4 to absorb ethylene could extend the shelf life of bananas for 6 days longer than without activated charcoal.

Abstract Biodegradable active packaging films with antimicrobial and antioxidant functions have received much attention due to the food safety and plastic pollution issues. This study prepared and characterized a novel bioactive binary composite film based on gelatin (Ge) and dextran (Dx) incorporated with various concentrations (0%, 0.3%, 0.6%, 0.9%, 1.2%, w/w) of citronellal (Cit) and α‐tocopherol (Toc). The thickness, L*, b*, total color difference, water contact angle, opacity, and crystallinity of film significantly increased, whereas the film solubility, swelling degree, water vapor permeability, tensile strength, elongation at break, and a* of film significantly decreased with the increase of Cit and Toc concentrations. However, the addition of Cit and Toc had no significant effect on the film's moisture content and thermal stability. Fourier transforms infrared spectral pattern indicated that physical interactions (H‐bonding) between biopolymer matrix and active fillers were formed. Scanning electron microscope images showed that the film added with active fillers had a rough surface and a spongelike cross‐section structure compared to control film. Moreover, the release curves of Cit and Toc showed that the film in 95% ethanol solution had the longest release time. Furthermore, the film added with Cit and Toc effectively inhibited the growth of pathogenic and spoilage bacteria (Shewanella putrefaciens and Escherichia coli) and quenched the free radicals (2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid)). Overall, it can be inferred that the Ge–Dx‐based composite film incorporated with Cit and Toc is a potential antibacterial and antioxidant biodegradable material for food packaging applications to maintain food quality.

Recently, there has been an increasing trend in the food and pharmaceutical industries towards using nanotechnological approaches to drug delivery and active packaging (edible coatings and films). In the food sector, nanoemulsions are the most promising technology for delivering active components and improving the barrier, mechanical, and biological properties of packaging to ensure the safety and quality of food products, as well as extend their shelf life. For this review, we used several databases (Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate, etc.) to collect information about nanoemulsions and their role in edible packaging. We searched for articles published between 2015 and 2022 and described different scientific approaches to developing active packaging systems based on nanoemulsions, as well as their high-energy and low-energy synthesis methods. We also reviewed the uses of different types of essential oil-based nanoemulsions in the packaging of food products to prolong their shelf life and ensure safety. Non-migratory active packaging and active-release packaging systems were also discussed, as well as their advantages and disadvantages.

The production of ornamental flowers in the horticultural sector is costly; therefore, finding treatments to reduce postharvest losses and extend the vase life of cut flower is essential in this industry. The influence of modified atmosphere packaging (MAP) on the quality parameters of cut flowers of Narcissus tazetta L. ‘Shahla’ during storage was investigated. The following gas compositions were studied: atmospheric composition (control), vacuum + atmospheric composition, 40% CO2 + 21% O2, 20% CO2 + 10% O2, 40% CO2 + 40% O2, and 0.03% CO2 + 40% O2. All treatments showed better performance compared to the control. The results showed that 20% CO2 + 10% O2 most increased the water uptake and relative fresh weight of cut flowers, resulting in the highest level of carbohydrates, extending the appearance quality time and vase life of cut flowers by 60%. The most extended vase life was related to cut flowers stored at 20% CO2 and 10% O2 (15.8 days), while the passive-MAP and vacuum packaging did not differ significantly and showed the lowest vase life, 9.2 and 9.9 days, respectively.

Petroleum-based plastic packaging materials have negative impacts on the environment and food safety. Natural biopolymer-based food packaging materials are the proper substitutes for plastic-based ones, which is because biopolymers are nontoxic, biodegradable and even edible. The incorporation of bioactive and functional substances into a biopolymer-based film matrix can produce novel smart packaging materials. Anthocyanins, one class of natural colorants with potent antioxidant activity and pH-response color-changing ability, are suitable for producing biopolymer-based smart packaging films. The purple sweet potato is a functional food rich in anthocyanins. In the past decade, numerous studies have reported the extraction of anthocyanins from purple sweet potato and the utilization of purple sweet potato anthocyanins (PSPAs) in biopolymer-based smart packaging film production. However, no specific review has summarized the recent advances on biopolymer-based smart packaging films containing PSPAs. Therefore, in this review, we aim to systematically summarize the progress on the extraction, isolation, characterization, purification and functional properties of PSPAs. Moreover, we thoroughly introduce the preparation methods, physical properties, antioxidant and antimicrobial activity, pH sensitivity, stability and applications of biopolymer-based smart packaging films containing PSPAs. Factors affecting the extraction and functional properties of PSPAs as well as the properties of biopolymer-based films containing PSPAs are discussed.

Approximately one-third of the world’s food production, i.e., 1.43 billion tons, is wasted annually, resulting in economic losses of nearly USD 940 billion and undermining food system sustainability. This waste depletes resources, contributes to greenhouse gas emissions, and negatively affects food security and prices. Although traditional packaging preserves food quality, it cannot satisfy the demands of extended shelf life, safety, and sustainability. Consequently, active packaging using biopolymer matrices containing antioxidants and antimicrobials is a promising solution. This review examines the current advancements in the integration of carbon quantum dots (CQDs) into biopolymer-based active packaging, focusing on their antioxidant and antimicrobial properties. CQDs provide unique advantages over traditional nanoparticles and natural compounds, including high biocompatibility, tunable surface functionality, and environmental sustainability. This review explores the mechanisms through which CQDs impart antioxidant and antimicrobial activities, their synthesis methods, and their functionalization to optimize the efficacy of biopolymer matrices. Recent studies have highlighted that CQD-enhanced biopolymers maintain biodegradability with enhanced antioxidant and antimicrobial functions. Additionally, potential challenges, such as toxicity, regulatory considerations, and scalability are discussed, offering insights into future research directions and industrial applications. This review demonstrates the potential of CQD-incorporated biopolymer matrices to transform active packaging, aligning with sustainability goals and advancing food preservation technologies.

Essential oils are interesting active additives for packaging manufacturing as they can provide the final material with active functionalities. However, they are frequently volatile compounds and can be degraded during plastic processing. In this work Rosmarinus officinalis (RO) essential oil was encapsulated into Diatomaceous earth (DE) microparticles and into Halloysite nanotubes (HNTs) and further used to produce eco-friendly active packaging based on polylactic acid (PLA). PLA-based composites and nanocoposites films based on PLA reinforced with DE + RO and HNTs + RO, respectively, were developed by melt extrusion followed by cast-film, simulating the industrial processing conditions. As these materials are intended as active food packaging films, the obtained materials were fully characterized in terms of their mechanical, thermal and structural properties, while migration of antioxidant RO was also assessed as well as the compostability at laboratory scale level. Both DE and HNTs were able to protect the Rosmarinus officinalis (RO) from thermal degradation during processing, allowing to obtain films with antioxidant properties as demonstrated by the antioxidant assays after the materials were exposed for 10 days to a fatty food simulant. The results showed that incorporating Rosmarinus officinalis encapsulated in either DE or HNTs and the good dispersion of such particles into the PLA matrix strengthened its mechanical performance and sped up the disintegration under composting conditions of PLA, while allowing to obtain films with antioxidant properties of interest as antioxidant active food packaging materials.

Over the last ten years, researchers’ efforts have aimed to replace the classic linear economy model with the circular economy model, favoring green chemical and industrial processes. From this point of view, biologically active molecules, coming from plants, flowers and biomass, are gaining considerable value. In this study, firstly we focus on the development of a green protocol to obtain the purification of anthocyanins from the flower of Callistemon citrinus, based on simulation and on response surface optimization methodology. After that, we utilize them to manufacture and add new properties to bioplastics belonging to class 3, based on modified polyvinyl alcohol (PVA) with increasing amounts from 0.10 to 1.00%. The new polymers are analyzed to monitor morphological changes, optical properties, mechanical properties and antioxidant and antimicrobial activities. Fourier transform infrared spectroscopy (FTIR) spectra of the new materials show the characteristic bands of the PVA alone and a modification of the band at around 1138 cm−1 and 1083 cm−1, showing an influence of the anthocyanins’ addition on the sequence with crystalline and amorphous structures of the starting materials, as also shown by the results of the mechanical tests. These last showed an increase in thickening (from 29.92 μm to approx. 37 μm) and hydrophobicity with the concomitant increase in the added anthocyanins (change in wettability with water from 14° to 31°), decreasing the poor water/moisture resistance of PVA that decreases its strength and limits its application in food packaging, which makes the new materials ideal candidates for biodegradable packaging to extend the shelf-life of food. The functionalization also determines an increase in the opacity, from 2.46 to 3.42 T%/mm, the acquisition of antioxidant activity against 2,2-diphenyl-1-picrylhdrazyl and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radicals and, in the ferric reducing power assay, the antimicrobial (bactericidal) activity against different Staphylococcus aureus strains at the maximum tested concentration (1.00% of anthocyanins). On the whole, functionalization with anthocyanins results in the acquisition of new properties, making it suitable for food packaging purposes, as highlighted by a food fresh-keeping test.

In this work, smart edible coating and films with excellent UV barrier properties were prepared from alginate, whey protein isolate, and curcumin. The primary focus of this investigation centered on assessing the impact of whey protein and curcumin on the physical and functional properties of the alginate films. Whey protein reduced the film transparency while simultaneously enhancing the hydrophobicity and antioxidant properties of the alginate film. Curcumin imparted a yellow hue to the film, consequently decreasing the transparency of the film. It also substantially improved hydrophobicity, antioxidant activity, and UV-blocking efficiency within the films. Remarkably, curcumin demonstrated a significant reduction in the water vapor transmission rate of the film. For the preservation of apples, a higher concentration of curcumin was required, which effectively suppressed the respiration rate and moisture loss post-harvest, resulting in an extended shelf-life for the apples. As a result, the coated apples exhibited significantly reduced enzymatic browning and weight loss in comparison to their uncoated counterparts. Furthermore, these curcumin-containing films underwent a reversible color change from orange to red when exposed to ammonia vapor. This attribute highlights the potential of the developed coating and film as a smart, active food packaging solution, particularly for light-sensitive food products. [ABSTRACT FROM AUTHOR]

Functional, oxygen-scavenging low-density polyethylene (PE) films were fabricated for developing a fish cake package and modified by incorporating sodium carbonate (SC) and coated with 10–20% pyrogallic acid (PA). The effect of oxygen scavenging films on the storage stability of fresh fish cake was studied. The oxygen scavenging analysis, microbial analysis, and tests for pH, texture profile, thiobarbituric acid reactive substances (TBARS) for fish cakes were performed during 30 days of storage at 5 and 25 °C. The initial oxygen concentration (%) in the headspace of the absorption cell (20.90%) decreased to 18.26% and 9.46% for the film containing 20% PA and to 18.64% and 14.77% for the film containing 10% PA after 8 days of storage at 5 and 25 °C, respectively. The pure PE-coated fish experienced the greatest pH change (3.45), while the PE/SC/PA-20% film showed the lowest (4.01) until the storage end. Samples packaged in PE/SC/PA-20% were firmer than the control. At the end of storage, the TBARS value in the modified PE/SC/PA-20% sample showed the lowest value of 26.32 and 33.38 mg MDA/kg at 5 and 25 °C. The film-coated with 20% PA effectively maintained the quality of a fish cake during 30 days of storage. The microbiological load in the PE/SC/PA-20% was less than 7 log CFU/g, which is permissible according to international standards. The results proved that the developed oxygen scavenging films could be attributed to the positive effects on the quality loss of oxygen-sensitive fish cake products. [ABSTRACT FROM AUTHOR]

Food needs a step ahead technology to store food fresh and safe for a more extended period. At the same time, ecological awareness and consumers' demand for safe food and quality products have led us to explore emerging food preservation techniques, including active food packaging. Antioxidant and antimicrobial are emerging practices in the active packaging segment. The chemical additives adversely affected the food and were not economical for commercial production. The active packaging with natural additives such as natural antioxidants and antimicrobial agents could bring a sustainable solution to this concern. Plant (herbs, spices), animals, mushrooms, enzymes, and microorganisms are considered the natural active component's reservoirs. The active compounds from natural sources were recently utilized to develop active packaging materials. Here we reviewed various natural sources as an antioxidant and antimicrobial compounds for food packaging application. We present the mechanism of active compounds methods of incorporation of active compounds into packaging. Further, we discussed the food packaging applications and challenges in the utilization of natural antioxidant and antimicrobial compounds for food packaging industries. [ABSTRACT FROM AUTHOR]