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Cruz RMS, Albertos I, Romero J, Agriopoulou S, Varzakas T. Innovations in Food Packaging for a Sustainable and Circular Economy. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:135-177. [PMID: 38460998 DOI: 10.1016/bs.afnr.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.
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Affiliation(s)
- Rui M S Cruz
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, Faro, Portugal; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Campus de Gambelas, Universidade do Algarve, Faro, Portugal.
| | - Irene Albertos
- Nursing Department, Nursing Faculty, University of Valladolid, Valladolid, Spain
| | - Janira Romero
- Faculty of Sciences and Art, Universidad Católica de Ávila (UCAV), Calle Canteros s/n, Ávila, Spain
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Tripoli, Greece
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Development of Edible Coating from Gelatin Composites with the Addition of Black Tea Extract (Camellia sinensis) on Minimally Processed Watermelon (Citrullus lanatus). Polymers (Basel) 2022; 14:polym14132628. [PMID: 35808671 PMCID: PMC9269605 DOI: 10.3390/polym14132628] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 11/24/2022] Open
Abstract
The purpose of this research was to determine the effect of composite fish gelatin–chitosan edible coatings enriched with black tea extract on the physical, chemical, and fungal decay properties of minimally processed watermelons stored at ±4 °C for 13 days. In this study, tuna skin gelatin was extracted and used to prepare edible coating solutions which comprised 4% gelatin, 2% chitosan, 2% calcium lactate, 2% glycerol, and black tea extract (0%; 0.25%; 0.50%; 0.75%; 1%). The samples were coated using the layer-by-layer dipping technique. This study showed that composite fish gelatin–chitosan edible coating enriched with black tea extract maintained and improved weight loss, texture (hardness), color, pH, and total soluble solid antioxidant activity and prevented fungal decay on minimally processed watermelons stored at ±4 °C for 13 days. The development in this study of edible film and a coating prepared from fish gelatin–chitosan and the incorporation of black tea extract as an antioxidant or antimicrobial agent can be a new approach to preventing postharvest loss and increasing the shelf life of minimally processed watermelon.
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Ningrum A, Widyastuti Perdani A, Supriyadi, Siti Halimatul Munawaroh H, Aisyah S, Susanto E. Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15701] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Andriati Ningrum
- Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia
| | - Arum Widyastuti Perdani
- Department of Culinary Arts Vocational Education Faculty of Engineering Yogyakarta State University Gunungkidul Indonesia
| | - Supriyadi
- Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia
| | - Heli Siti Halimatul Munawaroh
- Chemistry Program Department of Chemistry Education Faculty of Mathematics and Science Education Universitas Pendidikan Indonesia Bandung Indonesia
| | - Siti Aisyah
- Chemistry Program Department of Chemistry Education Faculty of Mathematics and Science Education Universitas Pendidikan Indonesia Bandung Indonesia
| | - Eko Susanto
- Department of Fish Products Technology Faculty of Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, SH Tembalang Semarang Indonesia
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Khodaei D, Álvarez C, Mullen AM. Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview. Polymers (Basel) 2021; 13:2561. [PMID: 34372163 PMCID: PMC8348897 DOI: 10.3390/polym13152561] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 07/27/2021] [Accepted: 07/29/2021] [Indexed: 01/08/2023] Open
Abstract
Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agricultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal's products. While these have many applications in food and pharmaceutical industries, a significant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed.
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Affiliation(s)
| | | | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; (D.K.); (C.Á.)
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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Pereira GVDS, Pereira GVDS, Oliveira LCD, Cardoso DNP, Calado V, Lourenço LDFH. Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Glauce Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Gleice Vasconcelos da Silva Pereira
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
| | - Luã Caldas de Oliveira
- Pará Federal Institute of Education, Science and Technology ‐ IFPA Campus Breves‐PA Brazil
| | | | - Verônica Calado
- Graduate Program in Chemical and Biochemical Process Engineering (EPQB) School of Chemistry, Federal University of Rio de Janeiro ‐ UFRJ Rio de Janeiro‐RJ Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Graduate Program in Food Science and Technology, Laboratory of Animal Products, Food Engineering School Federal University of Pará ‐ UFPA Guamá Brazil
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Lee J, Kim Y. Application of soymilk skin as sausage wrapping for improving lipid oxidation. J Texture Stud 2021; 51:948-954. [PMID: 33448395 DOI: 10.1111/jtxs.12554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 08/06/2020] [Accepted: 08/10/2020] [Indexed: 11/28/2022]
Abstract
Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine-needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen-barrier properties, and UV-light barrier properties than C films (p < .05). Particularly, the addition of pine-needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages.
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Affiliation(s)
- Jaesang Lee
- Traditional Food Business Support Department, Korea Agro-Fisheries and Food Trade Corporation, Naju, Jeollanam-do, South Korea
| | - Yookyung Kim
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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VOC-induced Changes in Surface Properties of Carbonaceous Films Prepared by Radio-frequency Sputtering of Gelatin. E-JOURNAL OF SURFACE SCIENCE AND NANOTECHNOLOGY 2019. [DOI: 10.1380/ejssnt.2019.32] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Physical and antioxidant properties of alginate films prepared from Sargassum fulvellum with black chokeberry extract. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Kim S, Yang SY, Chun HH, Song KB. High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8408915] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.
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