scholarly journals Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 857 ◽  
Author(s):  
Flavia Dilucia ◽  
Valentina Lacivita ◽  
Amalia Conte ◽  
Matteo A. Del Nobile
Keyword(s):  
Food Packaging ◽  
Sustainable Use ◽  
Antimicrobial Properties ◽  
Industrial Processes ◽  
Packaging Materials ◽  
Sugar Production ◽  
Fruit And Vegetable ◽  
The World ◽  
Food Applications ◽  
By Products

Fruit and vegetable by-products are the most abundant food waste. Industrial processes such as oil, juice, wine or sugar production greatly contribute to this amount. These kinds of residues are generally thrown away in form of leftover and used as feed or composted, but they are a great source of bioactive compounds like polyphenols, vitamins or minerals. The amount of residue with potential utilization after processing has been estimated in millions of tons every year. For this reason, many researchers all around the world are making great efforts to valorize and reuse these valuable resources. Of greatest importance is the by-product potential to enhance the properties of packaging intended for food applications. Therefore, this overview collects the most recent researches dealing with fruit and vegetable by-products used to enhance physical, mechanical, antioxidant and antimicrobial properties of packaging systems. Recent advances on synthetic or bio-based films enriched with by-product components are extensively reviewed, with an emphasis on the role that by-product extracts can play in food packaging materials.

scholarly journals Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 698 ◽  
Author(s):  
Karolina Kraśniewska ◽  
Sabina Galus ◽  
Małgorzata Gniewosz
Keyword(s):  
Silver Nanoparticles ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Active Packaging ◽  
Packaging Materials ◽  
Active Food Packaging ◽  
Food Applications ◽  
External Conditions ◽  
Packaged Food

Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

scholarly journals Antimicrobial Biodegradable Food Packaging Based on Chitosan and Metal/Metal-Oxide Bio-Nanocomposites: A Review

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2790 ◽  
Author(s):  
Amin Babaei-Ghazvini ◽  
Bishnu Acharya ◽  
Darren R. Korber
Keyword(s):  
Metal Oxide ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Toxic Metal ◽  
Active Packaging ◽  
Environmental Crisis ◽  
Packaging Materials ◽  
Metal Metal ◽  
Primary Focus ◽  
Functional Components

Finding a practical alternative to decrease the use of conventional polymers in the plastic industry has become an acute concern since industrially-produced plastic waste, mainly conventional food packaging, has become an environmental crisis worldwide. Biodegradable polymers have attracted the attention of researchers as a possible alternative for fossil-based plastics. Chitosan-based packaging materials, in particular, have become a recent focus for the biodegradable food packaging sector due to their biodegradability, non-toxic nature, and antimicrobial properties. Chitosan, obtained from chitin, is the most abundant biopolymer in nature after cellulose. Chitosan is an ideal biomaterial for active packaging as it can be fabricated alone or combined with other polymers as well as metallic antimicrobial particles, either as layers or as coacervates for examination as functional components of active packaging systems. Chitosan-metal/metal oxide bio-nanocomposites have seen growing interest as antimicrobial packaging materials, with several different mechanisms of inhibition speculated to include direct physical interactions or chemical reactions (i.e., the production of reactive oxygen species as well as the increased dissolution of toxic metal cations). The use of chitosan and its metal/metal oxide (i.e., titanium dioxide, zinc oxide, and silver nanoparticles) bio-nanocomposites in packaging applications are the primary focus of discussion in this review.

Bioaccessibility of Bioactive Compounds and Prebiotic Properties of Fruit and Vegetable By- products - Mini Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Roberta Melquiades Silva de Andrade ◽  
Edira Castello Branco de Andrade Gonçalves
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
High Variability ◽  
Physiological Effects ◽  
Food Matrix ◽  
Fruit And Vegetable ◽  
The World ◽  
The Relationship ◽  
By Products ◽  
Intense Process

: Large part of the world production of fruit and vegetables is destined for processing by the food industry. This intense process generates tons of by-products which may be sources of fiber and bioactive compounds, as polyphenol and carotenoids. Thus, there is a growing number of studies for the valorization of these by-products focusing on the extraction of bioactive compounds. However, the total amount ingested of bioactive compounds may not reflect the amount available for intestinal absorption, which refers the bioaccessibility of these compounds. In addition, the interaction between bioactive compounds with dietary fiber and other nutrients may influence on their bioaccesiibility and may impair the understanding of the physiological effects of this by-product’s, as prebiotic potential. In this sense, the purpose of this review was to summarize the main results obtained on the bioaccessibility of the two major bioactive compounds of fruit and vegetable by-products, polyphenols and carotenoids, in order to corroborate the biopotential of this food matrix. Additionally, attempt to elucidate the relationship between these by-products’ composition and the emerging prebiotic property reported. In general, the bioaccessibility of polyphenols and carotenoid compounds from fruit and vegetable by-products shows high variability and it is suggested that composition of food matrix is one of the mainly factors for their bioaccessibility. In addition, it is observed a promising prebiotic effect from these by-products and, with this whole matrix as substrate, the prebiotic effect may be a result of the shared action of mainly prebiotic oligo- and polysaccharides and available polyphenols and metabolites.

scholarly journals Applicability of Agro-Industrial By-Products in Intelligent Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 550 ◽  
Author(s):  
Silvia Amalia Nemes ◽  
Katalin Szabo ◽  
Dan Cristian Vodnar
Keyword(s):  
Radio Frequency Identification ◽  
Food Industry ◽  
Food Packaging ◽  
Consumer Preferences ◽  
Antimicrobial Properties ◽  
Technological Advancement ◽  
Market Place ◽  
Intelligent Packaging ◽  
Industrial Processing ◽  
By Products

Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).

scholarly journals Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food Packaging Materials

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 4031
Author(s):  
Banu Bayram ◽  
Gulay Ozkan ◽  
Tina Kostka ◽  
Esra Capanoglu ◽  
Tuba Esatbeyoglu
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Edible Films ◽  
Communication Tool ◽  
Fruit And Vegetable ◽  
Suitable Alternative ◽  
Food Protection ◽  
Vegetable Wastes ◽  
Degradable Plastics ◽  
By Products

The important roles of food packaging are food protection and preservation during processing, transportation, and storage. Food can be altered biologically, chemically, and physically if the packaging is unsuitable or mechanically damaged. Furthermore, packaging is an important marketing and communication tool to consumers. Due to the worldwide problem of environmental pollution by microplastics and the large amounts of unused food wastes and by-products from the food industry, it is important to find more environmentally friendly alternatives. Edible and functional food packaging may be a suitable alternative to reduce food waste and avoid the use of non-degradable plastics. In the present review, the production and assessment of edible food packaging from food waste as well as fruit and vegetable by-products and their applications are demonstrated. Innovative food packaging made of biopolymers and biocomposites, as well as active packaging, intelligent packaging, edible films, and coatings are covered.

scholarly journals By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Marina Cano-Lamadrid ◽  
Francisco Artés-Hernández
Keyword(s):  
Food Packaging ◽  
Scientific Evidence ◽  
Fruit And Vegetables ◽  
Raw Material ◽  
Food Supplementation ◽  
Sustainable Technologies ◽  
Comprehensive Information ◽  
Food Applications ◽  
Phytochemical Compounds ◽  
By Products

The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and “clean label” bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of ‘green’ non-thermal and sustainable-technologies on the F&V by-products’ key compounds for the full-utilization of raw material in the food industry.

scholarly journals Review on Polysaccharides Used in Coatings for Food Packaging Papers

Coatings ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 566 ◽  
Author(s):  
Petronela Nechita ◽  
Mirela Roman (Iana-Roman)
Keyword(s):  
Food Packaging ◽  
Negative Impact ◽  
Antimicrobial Properties ◽  
Barrier Properties ◽  
Extraction Methods ◽  
Packaging Materials ◽  
Paper Coatings ◽  
Marine Biomass ◽  
Film Forming ◽  
Packaging Paper

Paper and board show many advantages as packaging materials, but the current technologies employed to obtain adequate barrier properties for food packaging use synthetic polymers coating and lamination with plastic or aluminium foils—treatments which have a negative impact on packaging sustainability, poor recyclability and lack of biodegradability. Recently, biopolymers have attracted increased attention as paper coatings, which can provide new combinations in composite formulas to meet the requirements of food packaging. The number of studies on biopolymers for developing barrier properties of packaging materials is increasing, but only a few of them are addressed to food packaging paper. Polysaccharides are viewed as the main candidates to substitute oil-based polymers in food paper coating, due to their film forming ability, good affinity for paper substrate, appropriate barrier to gases and aroma, and positive effect on mechanical strength. Additionally, these biopolymers are biodegradable, non-toxic and act as a matrix for incorporation additives with specific functionalities for coated paper (i.e., active-antimicrobial properties). This paper presents an overview on the availability and application of polysaccharides from vegetal and marine biomass in coatings for foods packaging paper. The extraction methods, chemical modification and combination routes of these biopolymers in coatings for paper packaging are discussed.

Modelling of sorbic acid diffusion through bacterial cellulose-based antimicrobial films

2012 ◽  
Vol 66 (2) ◽  
Author(s):  
Loredana-Mihaela Dobre ◽  
Anicuţa Stoica-Guzun ◽  
Marta Stroescu ◽  
Iuliana Jipa ◽  
Tǎnase Dobre ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Food Packaging ◽  
Sorbic Acid ◽  
Composite Films ◽  
Antimicrobial Properties ◽  
Antimicrobial Effect ◽  
Poly Vinyl Alcohol ◽  
Packaging Materials ◽  
Biocomposite Films ◽  
Swelling Rate

AbstractAntimicrobial packaging protects the product from the external environment and microbial contamination, conferring numerous advantages on human health. Interest in biopolymers as packaging materials has considerably increased recently. Bacterial cellulose is an interesting biomaterial produced as nanofibrils by Acetobacter xylinium and is a promising candidate due to its remarkable properties. New composite materials with antimicrobial properties were developed in this work, containing poly(vinyl alcohol) (PVA) as polymer matrix and ground bacterial cellulose (BC) as reinforcing fibres. Sorbic acid was used as an antimicrobial agent because it is a preservative recognised in the food industry. The materials obtained were studied using Fourier-transformed infrared spectroscopy (FTIR). The swelling rate of the composites was also measured. Release experiments of sorbic acid from the composite films into water were performed and the mass transfer phenomena were investigated using Fick’s law of diffusion. The antimicrobial effect was tested against Escherichia coli K12-MG1655. The results obtained indicated that the new biocomposite films could be promising antimicrobial food packaging materials.

scholarly journals Ethical food packaging and designed encounters with distant and exotic others

Semiotica ◽  
2020 ◽  
Vol 2020 (232) ◽  
pp. 251-271
Author(s):  
David Machin ◽  
Paul Cobley
Keyword(s):  
Fair Trade ◽  
Food Packaging ◽  
Rational Design ◽  
Manual Labor ◽  
Semiotic Analysis ◽  
The World ◽  
Modern Form ◽  
By Products ◽  
Ethical Shopping

AbstractThere has been criticism of how Fair-Trade products represent workers in remote parts of the world where packaging offers an encounter with distant others which romanticizes and homogenizes them as a pre-modern form of ethnicity. Such workers are shown as always engaged in authentic, simple, honest decontextualized manual labor. And they are depicted as highly appreciative of, and empowered by, the act of ethical shopping. This paper shows that a close social semiotic analysis of Fair-Trade packaging reveals a different set of meanings which sit alongside the decontextualized ones. Designs integrate these workers into more contemporary kinds of modernist, rational, design chic, which communicates its own kind of honesty and authenticity. We consider how this, too, shapes how such consumers encounter distant others and its consequence for the meaning of the act of ethical shopping, where consumers can buy into moral alignment offered by products.

scholarly journals Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2921
Author(s):  
Marta Giannelli ◽  
Valentina Lacivita ◽  
Tamara Posati ◽  
Annalisa Aluigi ◽  
Amalia Conte ◽  
...  
Keyword(s):  
Silk Fibroin ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Active Agent ◽  
Antimicrobial Properties ◽  
Weight Ratio ◽  
Antioxidant Compounds ◽  
Active System ◽  
Pomegranate Peel ◽  
By Products

In this study, a bio-based polymeric system loaded with fruit by-products was developed. It was based on silk fibroin produced by the silkworm Bombyx mori and pomegranate peel powder, selected as active agent. The weight ratio between fibroin and pomegranate powder was 30:70. Pads also contained 20% w/w of glycerol vs. fibroin to induce water insolubility. Control systems, consisting of only fibroin and glycerol, were produced as reference. Both control and active systems were characterized for structural and morphological characterization (Fourier-transform infrared spectroscopy and optical microscope), antioxidant properties and antimicrobial activity against two foodborne spoilage microorganisms. Results demonstrate that under investigated conditions, an active system was obtained. The pad showed a good water stability, with weight loss of about 28% due to the release of the active agent and not to the fibroin loss. In addition, this edible system has interesting antioxidant and antimicrobial properties. In particular, the pad based on fibroin with pomegranate peel recorded an antioxidant activity of the same order of magnitude of that of vitamin C, which is one of the most well-known antioxidant compounds. As regards the antimicrobial properties, results underlined that pomegranate peel in the pad allowed maintaining microbial concentration around the same initial level (104 CFU/mL) for more than 70 h of monitoring, compared to the control system where viable cell concentration increased very rapidly up to 108 CFU/mL.

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