scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

scholarly journals Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2310
Author(s):  
Omar Mohammad Atta ◽  
Sehrish Manan ◽  
Abeer Ahmed Qaed Ahmed ◽  
Mohamed Awad ◽  
Mazhar Ul-Islam ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Water Solubility ◽  
Elevated Temperatures ◽  
Chemical Interaction ◽  
Composite Films ◽  
High Water ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Ex Situ

The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study was aimed to develop edible and bioactive food packaging films comprising yeast incorporated into bacterial cellulose (BC) in conjunction with carboxymethyl cellulose (CMC) and glycerol (Gly) to extend the shelf life of packaged food materials. First, yeast biomass and BC hydrogels were produced by Meyerozyma guilliermondii (MT502203.1) and Gluconacetobacter xylinus (ATCC53582), respectively, and then the films were developed ex situ by mixing 30 wt.% CMC, 30 wt.% Gly, 2 wt.% yeast dry biomass, and 2 wt.% BC slurry. FE-SEM observation showed the successful incorporation of Gly and yeast into the fibrous cellulose matrix. FTIR spectroscopy confirmed the development of composite films through chemical interaction between BC, CMC, Gly, and yeast. The developed BC/CMC/Gly/yeast composite films showed high water solubility (42.86%). The yeast-incorporated films showed antimicrobial activities against three microbial strains, including Escherichia coli, Pseudomonas aeruginosa, and Saccharomyces aureus, by producing clear inhibition zones of 16 mm, 10 mm, and 15 mm, respectively, after 24 h. Moreover, the films were non-toxic against NIH-3T3 fibroblast cells. Finally, the coating of oranges and tomatoes with BC/CMC/Gly/yeast composites enhanced the shelf life at different storage temperatures. The BC/CMC/Gly/yeast composite film-coated oranges and tomatoes demonstrated acceptable sensory features such as odor and color, not only at 6 °C but also at room temperature and further elevated temperatures at 30 °C and 40 °C for up to two weeks. The findings of this study indicate that the developed BC/CMC/Gly/yeast composite films could be used as edible packaging material with high nutritional value and distinctive properties related to the film component, which would provide protection to foods and extend their shelf life, and thus could find applications in the food industry.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Biobased alginate/castor oil edible films for active food packaging

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 455-460 ◽  
Author(s):  
Mohamed S. Abdel Aziz ◽  
Hend E. Salama ◽  
Magdy W. Sabaa
Keyword(s):  
Castor Oil ◽  
Food Packaging ◽  
Edible Films ◽  
Active Food Packaging

scholarly journals Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4252
Author(s):  
Slađana Davidović ◽  
Miona Miljković ◽  
Milan Gordic ◽  
Gustavo Cabrera-Barjas ◽  
Aleksandra Nesic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Titratable Acidity ◽  
Edible Films ◽  
Vapor Permeability ◽  
Elongation At Break ◽  
A Value ◽  
Plastic Materials ◽  
Food Package

The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

scholarly journals The production of ecofriendly biofilm with natural oil for food packaging

2020 ◽  
Author(s):  
Emine Arman Kandirmaz ◽  
◽  
Omer Bunyamin Zelzele ◽  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Food Packaging ◽  
Biological Activities ◽  
Uv Spectroscopy ◽  
Antimicrobial Properties ◽  
Active Packaging ◽  
E Coli ◽  
Active Food Packaging

The use of edible biofilms in food packaging reduces the use of petrochemical polymers that are harmful to human health, such as PE, PP, PET. The second most common biopolymer in nature, chitosan is a nontoxic, nonantigenic, biocompatible and biodegradable polymer. Considering these features, it is frequently used in food packaging applications. Increasing needs for food amount and quality canalized food ındustry to fund in new packaging techniques that improve storage life and grade of foods. Active packaging systems, one of these methods, can be designed as a sensor, antimicrobial or antimigrant in order to extend the shelf life of the food product and to inform the shelf life in possible degradation. Essential oils, which are antimicrobial environmentally friendly packaging material additives, are used due to their effective biological activities. Essential oils that have known antimicrobial properties include lavender, rosemary, mint, eucalyptus and geranium. These oils are also edible. In this study, it is aimed to produce antimicrobial, ecofriendly, edible, printable biofilm for active packaging, using chitosan and peppermint essential oil. For this purpose, chitosan biofilms containing different rates (0, 1, 2.5, 5, 10%) of peppermint essential oil were produced by solvent casting method. Surface morphology were examined by SEM. The transparency of biofilms was determined by UV spectroscopy. Antimicrobial properties of the obtained films were determined against S. aureus and E. coli. Biofilms were printed with screen printing. The color, gloss, contact angle, surface tension values of all printed and unprinted samples were examined. As a result, chitosan biofilms which are loaded with peppermint essential oil were successfully produced. Biofilms are colorless, highly transparent and have good printability. It is concluded that the amount of peppermint essential oil increased inhibitory feature against S. aureus and E. coli. When the obtained results are examined, it is determined that the printable, ecofriendly, edible biofilms can be used in active food packaging applications.

scholarly journals Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

2017 ◽  
Vol 2 (2-4) ◽  
Author(s):  
Slavica Grujić ◽  
Radoslav Grujić ◽  
Karmela Kovačić
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Sensory Quality ◽  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Modern Technology ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Fresh Meat ◽  
The Moment

Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modified atmosphere packing have focused on finding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfill these goals, food industry developed modern technology of using modified atmosphere for food packaging.

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

2020 ◽  
pp. 108201322095951
Author(s):  
Diego A Pérez ◽  
José M Gómez ◽  
Diego A Castellanos
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Polylactic Acid ◽  
Polyethylene Terephthalate ◽  
Guar Gum ◽  
Modified Atmosphere Packaging ◽  
Edible Coating ◽  
Point Of View ◽  
Modified Atmosphere ◽  
Quality Properties

Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3–6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

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