Development of active/intelligent food packaging film containing Amaranthus leaf extract for shelf life extension of chicken/fish during chilled storage

Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Salmo salar) during cold chain logistics

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.

Novel Active Food Packaging Films Based on Gelatin-Sodium Alginate Containing Beetroot Peel Extract

Currently, the exploration of natural colorants from vegetal waste has gained particular attention. Furthermore, incorporation of these natural sources into biopolymers is an encouraging environmentally friendly approach to establishing active films with biological activities for food packaging. The present study developed bioactive antioxidant films based on gelatin-sodium alginate (NaAlg) incorporated with aqueous beetroot peel extract (BPE). Firstly, the effects of combining gelatin-NaAlg and BPE at 0.25, 0.5, and 1% on the mechanical, physical, antioxidant, and antibacterial properties of the films were analyzed. With increasing BPE, mechanico-physical properties and antioxidant and anti-foodborne pathogen capacities were enhanced. Likewise, when added to gelatin-NaAlg films, BPE remarkably increased the instrumental color properties. Moreover, during 14 days of storage at 4 °C, the impact of gelatin-NaAlg coating impregnated with BPE on microbial and chemical oxidation and on the sensory characteristics of beef meat samples was periodically assessed. Interestingly, by the end of the storage, BPE at 1% limited the microbial deterioration, enhanced the instrumental color, delayed chemical oxidation, and improved sensory traits. By practicing chemometrics tools (principal component analysis and heat maps), all data provided valuable information for categorizing all samples regarding microbiological and oxidative properties, sensory features, and instrumental color. Our findings revealed the ability of gelatin-NaAlg with BPE as an antioxidant to be employed as food packaging for meat preservation.

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.

Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends

Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities.

Biopolymer-based functional films for packaging applications: A review

Food packaging is a coordinated system comprising food processing, protection from contamination and adulteration, transportation and storage, and distribution and consumption at optimal cost with a minimum environmental impact to the packed food commodity. Active packaging involves deliberate addition of the functional ingredients either in the film or the package headspace to preserve the food quality, improve safety and nutrition aspects, and enhance the shelf-life. In this review, recent advances in the fabrication of biopolymer-based films, their classification (biodegradable-, active-, and intelligent packaging films), advanced fabrication strategies (composite-, multilayer-, and emulsified films), and special functions induced by the biopolymers to the film matrix (mechanical-, water resistance and gas barrier-, and optical properties, and bioactive compounds reservoir) were briefly discussed. A summary of conclusions and future perspectives of biopolymer-based packaging films as advanced biomaterial in preserving the food quality, improving safety and nutrition aspects, and enhancing shelf-life of the products was proposed.

Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

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Several fruits, plants, and roots are sources of betalains.

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Betalains analysis can be performed by spectroscopic and chromatographic methods.

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Betalains extraction techniques have advantages and disadvantages.

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Betalains encapsulation increases its stability and possibility of incorporation in foods.

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The incorporation of betalains in food packaging is a potential application.

Betalains are water-soluble nitrogenous pigments with coloring properties and antioxidant activities, which is why they have been incorporated into several foods. However, their use is limited by their instability in response to different factors, such as, pH, oxygen, water activity, light, metals, among others. In this work, a review of up-to-date and relevant information is presented on the primary natural sources of betalains. Additionally, the advantages and disadvantages of the primary betalain extraction techniques are discussed and compared. The results of these studies were focused on the stability of betalains when incorporated into foods, either in pure or encapsulated form, and they are discussed through different technologies. Lastly, the most relevant information related to their stability and a projection of their promising future applications within the food industry is presented.

Active edible films with plant extracts: a updated review of their types, preparations, reinforcing properties, and applications in muscle foods packaging and preservation

Currently, edible films have been increasingly explored to solve muscle food spoilage during storage, especially through the incorporation of plant extracts to develop edible packaging materials. Natural polymers matrices with plant extracts are befitting for fabricating edible films by casting methods. In the films system, the structure and physicochemical properties were strengthened via chemical interactions between active molecules in plant extracts and the reactive groups in the polymer chain. The antibacterial and antioxidant properties were dramatically reinforced through both physical and chemical actions of the plant extracts. Additionally, edible films imbedded with color-rich plant extracts could be considered as potential sensitive indicators to monitor the spoilage degree of muscle foods in response to change in gas or temperature. Furthermore, these films could increase sensory acceptability, improve quality and prolong the shelf life of muscle foods. In this article, the types, preparation methods and reinforcing properties of the edible films with plant extracts were discussed. Also, the applications of these films were summarized on quality maintenance and shelf-life extension and intelligent monitoring in muscle foods. Finally, a novel technology for film preparation achieving high-stability and sustained release of active compounds will become an underlying trend for application in muscle food packaging.

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges

Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing amount of attention. Several of the conventional freshness assessment techniques have plenty of shortcomings, such as being destructive, time-consuming and laborious. Recently, various sensors and spectroscopic techniques have shown great potential due to rapid analysis, low sample preparation and cost-effectiveness, and some methods are especially non-destructive and suitable for online or large-scale operations. Non-destructive techniques typically respond to characteristic substances produced by fish during spoilage without destroying the sample. In this review, we summarize, in detail, the principles and applications of emerging approaches for assessing fish freshness including visual indicators derived from intelligent packaging, active sensors, nuclear magnetic resonance (NMR) and optical spectroscopic techniques. Recent developments in emerging technologies have demonstrated their advantages in detecting fish freshness, but some challenges remain in popularization, optimizing sensor selectivity and sensitivity, and the development of algorithms and chemometrics in spectroscopic techniques.

Promoting sustainable packaging applications in the circular economy by exploring and advancing molded pulp materials for food products: a review

Packaging ensures the safe handling and distribution of fresh and processed food products via diverse supply chains, and has become an indispensable component of the food industry. However, the rapidly expanding use of plastics, especially single-use plastics, as packaging material leads to inadequate waste management, littering, and consequently serious environmental damage, which predominantly affects marine and freshwater sources. Thus, the use of plastics for packaging purposes has become a major public concern and hence a concern among global policymakers. Notably, 26% of the total volume of global plastic production is primarily used for packaging, of which single-use plastics account for 50%, resulting in pollution that may last hundreds of years. This review provides an overview of the manner in which molded pulp products can be utilized to improve sustainability of food packaging applications, by highlighting the manufacturing processes, signifying characteristics features of recyclable molded pulp, and coupling circularity with eco-friendly and safe food product packaging. In this regard, current concepts advocate the implementation of a dynamic and sustainable approach using molded pulp products. This approach encompasses the design and production of eco-friendly packaging, distribution and consumption of packaged products, and collection and recycling of used packaging for subsequent reuse.

Antimicrobial Properties of Chilean Native Plants: Future Aspects in Their Application in the Food Industry

Food contamination with microorganisms is responsible for food spoilage, deterioration and change of organoleptic properties of foods. Besides, the growth of pathogenic microorganisms can provoke serious health problems if food is consumed. Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially in applying antimicrobials into delivery systems, such as sachets. Chile is a relevant hotspot for biodiversity conservation and a source of unique bio-resources with antimicrobial potential. In this review, fifteen native plants with antimicrobial properties are described. Their antimicrobial effects include an effect against human pathogens. Considering the emergence of antimicrobial resistance, searching for new antimicrobials to design new strategies for food pathogen control is necessary. Chilean flora is a promising source of antimicrobials to be used in active packaging. However, further studies are required to advance from laboratory tests of their antimicrobial effects to their possible effects and uses in active films.

Smart Biopolymer-Based Nanocomposite Materials Containing pH-Sensing Colorimetric Indicators for Food Freshness Monitoring

Nanocomposite biopolymer materials containing colorimetric pH-responsive indicators were prepared from gelatin and chitosan nanofibers. Plant-based extracts from barberry and saffron, which both contained anthocyanins, were used as pH indicators. Incorporation of the anthocyanins into the biopolymer films increased their mechanical, water-barrier, and light-screening properties. Infrared spectroscopy and scanning electron microscopy analysis indicated that a uniform biopolymer matrix was formed, with the anthocyanins distributed evenly throughout them. The anthocyanins in the composite films changed color in response to alterations in pH or ammonia gas levels, which was used to monitor changes in the freshness of packaged fish during storage. The anthocyanins also exhibited antioxidant and antimicrobial activity, which meant that they could also be used to slow down the degradation of the fish. Thus, natural anthocyanins could be used as both freshness indicators and preservatives in biopolymer-based nanocomposite packaging materials. These novel materials may therefore be useful alternatives to synthetic plastics for some food packaging applications, thereby improving the environmental friendliness and sustainability of the food supply.

Development of gelatin/carboxymethylcellulose active films containing Hass avocado peel extract and their application as a packaging for the preservation of berries

This study aimed to evaluate the effect of incorporating different concentrations (0, 200, 300, and 400 mg L^-1) of avocado peel extracts (EE-AP) on the physicochemical properties and antifungal activity of gelatin-carboxymethylcellulose (Gel-CMC) films and their applicability in berry preservation. The results showed that incorporating EE-AP was compatible with the Gel-CMC film and enhanced the mechanical properties without affecting the integrity and thermal properties. The 200 mg L^-1 of EE-AP concentration on films offered the best barrier properties against water vapor (2.90 × 10^-11 g m^-1 s^-1 Pa^-1). FTIR identified the intramolecular and intermolecular interactions between the functional groups of biopolymers and the EE-AP. The results obtained revealed that EE-AP incorporation into gelatin-carboxymethylcellulose films significantly decreased the moisture content (from 12.48 to 11.02%) and solubility (from 40.13 to 35.39%) of the films. All films incorporated with EE-AP showed higher colorimetric parameters and opacity than the control film (p < 0.05). The DPPH radical scavenging ability of the Gel-CMC films was increased from 24.16 to 41.12, 57.21, and 63.47%, as the extract concentration increased. Active films presented excellent ultraviolet-visible light barrier properties. The antioxidant pigments (flavonoids and chlorophylls) were estimated spectrophotometrically through absorbance. In vitro tests indicated high effectiveness to inhibit the growth of Rhizopus stolonifer and Aspergillus niger. A preservation study indicated the absence of fungal development in berries over six days of storage. In conclusion, gelatin-carboxymethylcellulose films with EE-AP represent a potential option for active packaging and can preserve fresh fruit.

Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness

A novel pH colorimetric film was prepared from various sugarcane wax (SW) concentrations (1, 1.5 and 2% w/v) on agar matrix (Agr) combined with butterfly pea flower (BF) extract for monitoring the shrimp freshness. A combination of BF anthocyanins with SW as lipid (hydrophobic) showed different changes in color under acidic conditions (pH 2-6) with slight changes under alkalinity (pH 7-12), which matched the visual color changes of two different ammonia vapors (50 and 100 mmol/l). FTIR, XRD spectra, and SEM micrographs revealed that SW was effectively fixed into the Agr-BF network during the film-forming process. The different homogenized SW films enhanced the physical and mechanical properties without significant differences in elongation and water vapor permeability. Remarkably, SW films displayed complete protection against UV-vis light (0%) and valuable reduction in visible light. This study presents SW colorimetric films as promising natural derivatives for smart packaging in tracking food freshness.

A Review on Biodegradable Packaging Films from Vegetative and Food Waste

Plastics around the globe have been a matter of grave concern due to the unavoidable habits of human mankind. Taking waste statistics in India for the year 2019-20 into account, the data of 60 major cities show that the generation of plastic waste stands tall at around 26,000 tonnes/day, of which only about 60 % is recycled. A majority of the non-recycled plastic waste is petrochemical-based packaging materials that are non-biodegradable in nature. Vegetative/food waste is another global issue, evidenced by vastly populated countries such as China and India accounting for 91 and 69 tonnes of food wastage, respectively in 2019. The mitigation of plastic packaging issues has led to key scientific developments, one of which is biodegradable materials. However, there is a way that these two waste-related issues can be fronted as the analogy of "taking two shots with the same arrow". The presence of various bio-compounds such as proteins, cellulose, starch, lipids, and waxes, etc., in food and vegetative waste, creates an opportunity for the development of biodegradable packaging films. Although these flexible packaging films have limitations in terms of mechanical, permeation, and moisture absorption characteristics, they can be fine-tuned in order to convert the biobased raw material into a realizable packaging product. These strategies could work in replacing petrochemical-based non-biodegradable packaging plastics which are used in enormous quantities for various household and commercial packaging applications to combat the ever-increasing pollution in highly populated countries. This paper presents a systematic review based on modern scientific tools of the literature available with a major emphasis on the past decade and aims to serve as a standard resource for the development of biodegradable packaging films from food/vegetative waste.

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Intelligent pH-sensing film based on jaboticaba peels extract incorporated on a biopolymeric matrix

Food spoilage is associated with pH change. Thus, the aim of this study was to develop a pH-sensing film based on the addition of anthocyanin extracted from jaboticaba peel to a biopolymeric matrix. UV-Vis spectroscopy analysis of the anthocyanin extract was performed to detect the color change in a broad pH range (1-11). Also, the thermal properties, morphology, moisture content (MC), water solubility (WS), water vapor permeability (WVP) and release test results were examined. The applicability of the pH-sensing film as intelligent packaging was tested by monitoring milk spoilage. Results showed that the film developed has satisfactory thermal stability up to 200 °C. Also, the MC and WVP properties of the film were reduced when the anthocyanin extract was present, 11.5% and 6.5 × 10^-10 g H₂O Pa^- 1 s^-1 m^-1, respectively, while the WS showed an increase (54.33%). Release tests showed remarkable performance in simulated alcoholic and fatty aqueous foods. The food application test demonstrated the potential use of the anthocyanin-based film as a food quality indicator due to film visual color change ( Δ E >10, after 8 days of milk spoilage monitoring).

Increased shelf life of Oncorhynchus mykiss (Rainbow trout) through Cu-Clay nanocomposites

Microbial growth is widely responsible for shortened shelf life of cold water-living fish products. So, it seems that current chemical-based food packaging has no acceptable efficacy, and food industrialists tend to the usage of more novel approaches like active food packaging. Among them, there is a great research interest in nanotechnology-emerging approaches. This study aimed to investigate the anti-microbial efficacies of Polyethylene/CuNP/nanoclay nanocomposites to enhance the shelf life and physiochemical features of rainbow trout. Three main nanocomposites with various concentrations of Cu and clay nanoparticles were examined. SEM, XRD, and EDX (as physiochemical analysis), disk diffusion (as antimicrobial assays), total volatile nitrogen (TVB-N), and peroxide value (PV) (as biochemical parameters) were measured. Based on the results, nanocomposites could reduce the microorganism growth rate by reducing the number of colonies (33.3%), inhibitory activities against both gram-positive (8 mm) and gram-negative bacteria (10 mm), maintenance of TVB-N (42% reduction), and PV (44% reduction) below the standard range. To sum up, these new nanocomposites can be a good candidate to enhance the shelf life of Rainbow Trout.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01031-0.

Fabrication and characterization of a pH-sensitive intelligent film incorporating dragon fruit skin extract

A novel intelligent pH-sensing indicator based on gelatin film and anthocyanin extracted from dragon fruit skin (Hylocereus polyrhizus) (DFSE) as a natural dye was developed to monitor food freshness by the casting method. Anthocyanin content of DFSE was 15.66 ± 1.59 mg/L. Dragon fruit bovine gelatin films were characterized by Fourier transform infrared spectroscopy (FTIR) and observed by a scanning electron microscope (SEM). Moisture content, mechanical properties, water solubility, water vapor permeability (WVP), light transmittance, color, and pH-sensing evaluations were evaluated for potential application. FTIR spectroscopy revealed that the extracted anthocyanin could interact with the other film components through hydrogen bonds. When the extract was added, films showed a smooth and clear surface as observed by SEM. The addition of anthocyanin increased the moisture content, thickness, and water solubility of the films, but decreased the WVP and light transmittance of films. Also, the incorporation of 15% v/v DFSE decreased the tensile strength from 17.04 to 12.91 MPa, increasing the elongation at break from 91.19% to 107.86%. The films showed higher ΔE with increasing DFSE content, which indicated that the film had good color variability. A significant difference in the color of the films was observed with exposure to different pH buffer solutions. The findings demonstrated that gelatin film incorporated with DFSE could be used as a visual indicator of pH variations to monitor the freshness of foods during storage time.

Optimization of PCL Polymeric Films as Potential Matrices for the Loading of Alpha-Tocopherol by a Combination of Innovative Green Processes

Active food packaging represents an innovative way to conceive food packages. The innovation lies in using natural-based and biodegradable materials to produce a system intended to interact with the food product to preserve its quality and shelf-life. Compared to traditional plastics, active packaging is designed and regulated to release substances in a controlled manner, mainly antimicrobial and antioxidant compounds. Conventional technologies are not suitable for treating these natural substances; therefore, the research for innovative and green techniques represents a challenge in this field. The aim of this work is to compare two different polymeric structures: nanofibrous films obtained by electrospinning and continuous films obtained by solvent casting, to identify the best solution and process conditions for subjecting the samples to the supercritical fluids impregnation process (SFI). The supports optimized were functionalized by impregnating alpha-tocopherol using the SFI process. In particular, the different morphologies of the samples both before and after the supercritical impregnation process were initially studied, identifying the limits and possible solutions to obtain an optimization of the constructs to be impregnated with this innovative green technology in the packaging field.

Polylactide Films with the Addition of Olive Leaf Extract-Physico-Chemical Characterization

The aim of this work was to obtain and characterize polylactide films (PLA) with the addition of poly(ethylene glycol) (PEG) as a plasticizer and chloroformic olive leaf extract (OLE). The composition of OLE was characterized by LC-MS/MS techniques. The films with the potential for using in the food packaging industry were prepared using a solvent evaporation method. The total content of the phenolic compounds and DPPH radical scavenging assay of all the obtained materials have been tested. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (FTIR-ATR) allows for determining the molecular structure, while Scanning Electron Microscopy (SEM) indicated differences in the films' surface morphology. Among other crucial properties, mechanical properties, thickness, degree of crystallinity, water vapor permeation rate (WVPR), and color change have also been evaluated. The results showed that OLE contains numerous active substances, including phenolic compounds, and PLA/PEG/OLE films are characterized by improved antioxidant properties. The OLE addition into PLA/PEG increases the material crystallinity, while the WVPR values remain almost unaffected. From these studies, significant insight was gained into the possibility of the application of chloroform as a solvent for both olive leaf extraction and for the preparation of OLE, PLA, and PEG-containing film-forming solutions. Finally, evaporation of the solvent from OLE can be omitted.

Development of hydroxypropyl methylcellulose film with xanthan gum and its application as an excellent food packaging bio-material in enhancing the shelf life of banana

A novel film composed of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) was prepared (XH). The films were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). The light transmittance, mechanical properties and water vapor transmission rate (WVTR) indicated the good compatibility between XG and HPMC with hydrogen-bond interaction and XG had a significant effect on the chemical structure, crystalline texture and microstructure of the XH composite film. The best XH sample with optimum XG concentration of 2 g/L was used as food packaging via coating onto banana, whereby the weight loss rate on banana was able to decreased from 25 ± 3% (without XH coating) to 16 ± 4% (with XH coating). Consequently, the release of flavor substances was also decreased. Banana shelf life has qualitatively improved with XH composite film for food preservation and affirmed the uses in food packaging applications.

Recent advances in intelligent food packaging materials: Principles, preparation and applications

Traditionally, food packaging is used for improving food quality and providing consumers with descriptions of products. A new generation of intelligent ("smart") packaging materials is being developed to continuously monitor the properties of packaged foods and provide real-time information about their maturity, quality, and safety. In this paper, recent research in the development, properties, and applications of intelligent food packaging materials is summarized. Initially, we review the different sensing methods that can be used to detect alterations in food properties, such as those based on changes in time, temperature, humidity, oxygen levels, pH, chemical composition, or microbial contamination. The different approaches that can be used to design intelligent packaging materials are then highlighted, including films, bar codes, and labels. A number of applications of these packaging materials are then discussed to demonstrate their potential in the food industry. Finally, the challenges and future directions of food packaging are discussed.