Antioxidant active packaging

Pereira de Abreu, D.A., Paseiro Losada, P., Maroto, J. and Cruz, J.M. (2011). Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innovative Food Science and Emerging Technologies, 12,50-55. 

Basically, the active packaging is able to interact with the inner atmosphere of the package. The declared aim is the modification of packaged products and related headspaces by means of antimicrobial and/or antioxidant substances. This alteration tends to improve the shelf life and other important features (colour, smell, texture). 

To provide the antioxidant activity, the agent is previously incorporated into the package walls wherefrom it reduces the presenee of radical o)q gen species from the surrounding headspace, reducing the initiation of peroxidation reactions. Another mechanism of action is the agent release into the headspace and/or food surface where it provides the food with antioxidant protection. The methods of incorporation are similar to those already mentioned in Section 10.1.2 and described in Figures 10.1 and 10.2. 

An active packaging system based on PLA was reported by Holm et al. This study reports the stability against oxidation of semi-hard cheese packaged in a PLA container that included an ojgrgen scavenger deviee. Although this is not an antioxidant active material development, the report showed that the food produet improved its stability when stored in active packages. 

Highly oxidizable oils such as fish oils can be protected by a process known as microencapsulation, which coats the oil with a matrix of protein (gelatin, casein), carbohydrates (starch, cellulose, carboxymethylcellulose or cellulose derivatives) and lecithin. Microencapsulation provides protection against oxidation and imparts oxidative stability. The use of carboxymethylcellulose and cyclodextrins as coatings is claimed to provide better protection of oils by improved oxygen barrier properties. For special applications as nutritional supplements, fish oils enriched in n-3 PUFA are microencapsulated, in the presence of antioxidants, into a powder that is relatively stable at ambient temperatures. However, encapsulated fish oils can impart undesirable fishy taste when incorporated into food emulsions. More research and development is needed to evaluate potential applications and benefits of active packaging to increase the shelf life of fish oils and other highly oxidizable oils in foods. 

Abstract Biodegradable thermoplastic materials offer great potential to be used in food packaging or biomedical industry. In this chapter we will present a review of the research done on starch and starch nanocomposites. In the case of nanocomposites based on starch, special attention will be given to the influence of starch nanoparticles, cellulose whiskers, zinc oxide nanorods, antioxidants, and antimicrobial inclusion on the physicochemical properties of the materials. The discussion will be focused on structural, mechanical, and barrel properties as well as on degradation, antibacterial and antioxidant activities. Finally, we will discuss our perspectives on how future research should be oriented to contribute in the substitution of synthetic materials with new econanocomposites. 

Edible films and coatings can be carriers of antioxidants (phenolic compounds such as butylated lydroxyanisole, propyl gallate, butylated hydroxytolene, tocopherol, citric acid, ascorbic acid, or natural compounds from heib extract) and antimicrobials (oiganic acids and their salts such as benzoic acid, soibic acid, propionic acid, chitosan, plant essential oil extracts, and so on.) to enhance their functional properties as active packagings (Janjarasskul and Krochta, 2010). Moreover, they can be carriers of nutrients, flavors, and colors to improve food nutritional and sensoiy quality. 

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