Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

Review Food Science & Technology

Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a review

Abdelkader Bensid et al.

Summary: This review provides a detailed overview of different antioxidant and antimicrobial groups in the food industry, focusing on their properties, mechanism of action, and applicability, serving as a guide for students and researchers.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Chemistry, Multidisciplinary

Edible films and coatings for food packaging applications: a review

Lokesh Kumar et al.

Summary: Food preservation technologies are facing challenges in prolonging shelf life, with edible packaging made from biopolymers showing significant advancements. Edible films and coatings from natural polymers and bioactive compounds have diverse properties, including antimicrobial, antioxidant, and sensory attributes. Recent trends include film composition, nanotechnology, and safety concerns.

ENVIRONMENTAL CHEMISTRY LETTERS (2022)

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Article Chemistry, Applied

Halochromic and antioxidant capacity of smart films of chitosan/chitin nanocrystals with curcuma oil and anthocyanins

Rut Fernandez-Marin et al.

Summary: The addition of curcuma oil, anthocyanins, and nanocrystals to a chitosan matrix improved mechanical properties and hydrophobicity, while reducing water solubility and moisture content. The resulting films also exhibited excellent UV/Vis light blocking below 550 nm, antioxidant properties, and sensitivity to color change when exposed to ammonia gas and different pH solutions, making them promising for intelligent food packaging applications.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Red pomelo peel pectin based edible composite films: Effect of pectin incorporation on mechanical, structural, morphological and thermal properties of composite films

Aditi Sood et al.

Summary: The study investigated the effects of adding red pomelo peel pectin to edible composite films made from casein and egg albumin. The addition of pectin improved the mechanical, structural, morphological, and thermal properties of the composite films. Films with a ratio of 50:50:0 and 50:25:25 showed superior performance in terms of water vapor permeability and tensile strength.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Development and characterization of whey protein films incorporated with tarbush polyphenols and candelilla wax

Olga B. Alvarez-Perez et al.

Summary: Edible films were prepared using whey protein, wax, and glycerol, with Tarbush polyphenols added as a bioactive agent. Optimization based on water vapor permeability resulted in the formulation with 1.27% protein, 0.3% wax, and 0.5% glycerol showing the lowest permeability values. The addition of polyphenols only significantly affected the solubility and transparency characteristics of the films, making them suitable as barrier packaging for fresh or minimally processed fruits and vegetables.

FOOD BIOSCIENCE (2022)

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Review Food Science & Technology

Application of essential oils in meat packaging: A systemic review of recent literature

Slim Smaoui et al.

Summary: Spoilage of meat products has negative economic impact in the meat industry, leading to the design of biopolymers-based active packaging to reduce losses and improve shelf-life. Essential oils loaded in the active films have a positive impact on packaging meat products, showing potential for improving meat quality and reducing waste in the food industry.

FOOD CONTROL (2022)

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Article Environmental Sciences

Discovery and quantification of plastic particle pollution in human blood

Heather A. Leslie et al.

Summary: Plastic particles are widespread pollutants in the environment and food chain, and this study successfully developed a method to measure the presence of plastic particles in human blood. The study found four high production volume polymers in blood samples and demonstrated that plastic particles can be taken up by the human bloodstream.

ENVIRONMENT INTERNATIONAL (2022)

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Article Chemistry, Applied

Development of active edible films made from banana starch and curcumin-loaded nanoemulsions

Leidy T. Sanchez et al.

Summary: This study developed an active film made from banana starch and curcumin-loaded orange oil nanoemulsion, which effectively reduced water vapor permeability and enhanced elongation at break. The release profiles of curcumin from the film into different food simulants showed diffusion-driven release mechanism, with different behavior observed in aqueous and non-aqueous simulants.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation

Xiaobao Nie et al.

Summary: This review article provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and reviews advances in effective measures for preserving fish quality. The use of modified atmosphere packaging, natural compounds, and various combinations of approaches have been explored to extend the shelf-life and maintain the quality of fish. The article also discusses the need for further research to understand the mechanisms of preservation technologies and develop effective packaging materials.

FOOD CONTROL (2022)

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Article Chemistry, Applied

k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity

P. Velasquez et al.

Summary: This study reported for the first time the physical, antioxidant, and antibacterial properties of edible k-carrageenan films containing bee pollen and honey extracts, as well as their evaluation in vitro and on beef. The extracts significantly increased the physical properties and hydro-philicity of the films, as well as the antioxidant and antiradical activity. Nevertheless, the antibacterial activity was not affected by the addition of extracts.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Chitosan for food packaging: Recent advances in active and intelligent films

Maria Florez et al.

Summary: The massive use of petroleum-based plastics in food packaging has led to serious environmental issues, prompting the need to develop biodegradable polymer packaging. Chitosan, a natural polysaccharide with non-toxic, antimicrobial, and antifungal properties, is considered a promising material for food packaging. Recent studies have evaluated the potential of active and/or intelligent chitosan-based films in improving food preservation and monitoring. The addition of active compounds has been shown to enhance the mechanical, barrier and functional properties of chitosan films, with potential applications in antimicrobial and antioxidant activities.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring

Yaowen Liu et al.

Summary: Intelligent packaging for detecting food spoilage is in demand, and in this study, gelatin and chitosan were used to prepare microcapsules for monitoring food freshness. The microcapsules showed enhanced thermal stability and controlled release of curcumin, which enabled sustainable pH-change sensing and colorimetric indicator capability for monitoring pork deterioration during storage.

FOOD HYDROCOLLOIDS (2022)

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Article Biochemistry & Molecular Biology

Intelligent pH-sensing film based on polyvinyl alcohol/cellulose nanocrystal with purple cabbage anthocyanins for visually monitoring shrimp freshness

Yunxia He et al.

Summary: A new pH-sensing film was prepared by immobilizing purple cabbage anthocyanins into Polyvinyl alcohol reinforced by cellulose nanocrystals. The film showed enhanced UV-vis barrier, mechanical properties, and moisture resistance. It also displayed visible color changes in response to pH and volatile ammonia, making it suitable for evaluating shrimp freshness.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Article Food Science & Technology

Biodegradable active, intelligent, and smart packaging materials for food applications

Usman Amin et al.

Summary: This review provides an overview of the challenges and limitations in the developments of biodegradable intelligent, active, and smart packaging for food application. Essential oils and plant extracts are successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols, especially anthocyanins, play a central role in the main application of intelligent and active packaging by indicating changes in food characteristics or improving shelf life. Smart biodegradable packaging is an emerging and promising area of research that has gained increasing attention in recent years, and it is a significant development from its two predecessors' strategies. Improvements are needed in reducing the dependency on pH change in intelligent packaging, enhancing the controlled release of bioactive compounds in active packaging, and developing strategies to preserve film integrity in smart packaging.

FOOD PACKAGING AND SHELF LIFE (2022)

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Article Green & Sustainable Science & Technology

A Soy Protein-Based Composite Film with a Hierarchical Structure Inspired by Nacre

Yecheng Xu et al.

Summary: In this study, a novel soy protein-based composite film with excellent toughness and high strength was fabricated using a biologically-inspired approach. The tensile strength and toughness of the film were significantly improved through strategies such as Triglycidylamine (TGA) crosslinking and surface modification. This research provides new insights for the development of sustainable bio-based materials.

JOURNAL OF RENEWABLE MATERIALS (2022)

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Review Food Science & Technology

Anthocyanin food colorant and its application in pH-responsive color change indicator films

Swarup Roy et al.

Summary: Anthocyanins, as natural pigments, have shown great potential in the field of smart packaging, with their pH-responsive color-changing properties being particularly useful for monitoring the freshness and quality of food products. Studies have highlighted the practical application value of eco-friendly biodegradable polymer-based color indicator films incorporating anthocyanins.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Food Science & Technology

Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils

Zineb Mahcene et al.

Summary: The study developed a new technique for preserving natural cheese using an edible biofilm made of sodium alginate and essential oils. The coated cheese samples showed moderate oxidative stability, reduced microbial growth, weight loss, and hardness compared to uncoated samples. Sensory analysis indicated that cheese coated with sodium alginate and essential oils were preferred by panelists.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

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Review Chemistry, Applied

Emerging chitosan-essential oil films and coatings for food preservation-A review of advances and applications

Xinhui Zhang et al.

Summary: Antimicrobial packaging using chitosan and essential oils has become a trend to meet the increasing demand for fresh and ready-to-eat foods, effectively controlling microbial growth and maintaining food quality and safety. Essential oils as natural antimicrobial agents have broad potential applications in food products. The potential application of antimicrobial packaging using chitosan-essential oil composite films or coatings for food preservation was emphasized in this review.

CARBOHYDRATE POLYMERS (2021)

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Article Food Science & Technology

Preparation and characterization of corn starch-based film: effect of citric acid or sunflower oil and its combination

Mohammad Hamayoon Wardak et al.

Summary: Based on the study, modifying starch-based films with citric acid or sunflower oil separately showed better performance than the combination of the two.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Editorial Material Plant Sciences

Mechanisms of Plant Antioxidants Action

Davide Barreca

Summary: Plant antioxidants play a crucial role in promoting human wellness by serving as precursors for complex compounds and regulating plant growth. They can counter reactive oxygen/nitrogen species and activate signal cascades within cells, showcasing their diverse mechanisms of action and importance in health.

PLANTS-BASEL (2021)

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Article Chemistry, Applied

Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation

Wei Zhou et al.

Summary: This study successfully developed an active edible film based on CMCS and Pul, incorporated with GEO, which showed good physical properties and preservation effects on mango fruits, suitable for industrial application in fruit preservation.

CARBOHYDRATE POLYMERS (2021)

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Article Food Science & Technology

Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides

Sara Khedri et al.

Summary: The addition of bioactive casein phosphopeptides (CPPS) into gelatin-based films significantly improved the physico-mechanical properties, as well as antimicrobial and antioxidant characteristics. The treatment with 0.1% CPP concentration showed optimal performance in various aspects.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols

Zhiheng Zhang et al.

Summary: The research reviewed in this paper explores the potential of utilizing bio-based nanoparticles as carriers for plant polyphenols to enhance their water solubility, stability, and bioavailability. The interaction and characterization of nanoparticles in the transfer of polyphenols, as well as the influence of digestion and absorption characteristics on different nano-transport systems, were also highlighted. Adjusting the dimensions and properties of nanoparticles offers a promising approach to construct complexes with polyphenolic substances, ultimately improving their bioavailability and functional properties.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Acoustics

Effects of high-intensity ultrasound on the structural, optical, mechanical and physicochemical properties of pea protein isolate-based edible film

Jingjing Cheng et al.

Summary: Pea protein isolates were used to produce protein-based edible films with ultrasound treatment, resulting in improved structural and functional properties such as increased transparency and tensile strength, reduced water permeability and moisture content.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Chemistry, Physical

Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables

Shima Jafarzadeh et al.

Summary: New packaging materials in the food industry have shown great potential in improving quality with the use of metal nanoparticles in biopolymeric packaging and edible coatings. These applications can extend shelf life, reduce discoloration, and delay ripening of fruits and vegetables.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)

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Article Food Science & Technology

Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese

Marwa Al-Moghazy et al.

Summary: Edible packaging materials of encapsulated essential oils in biopolymers, specifically chitosan-based emulsions, have been shown to effectively extend the shelf-life of Karish cheese by inhibiting microbial growth. The encapsulated thyme essential oil in liposomal chitosan emulsions provides a safe and stable preservation method for dairy products.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Oladipupo Odunayo Olatunde et al.

Summary: Cold plasma, as a novel non-thermal technology, shows great potential in seafood preservation. Although there are limitations, these can be overcome by combining CP with antioxidants from natural sources.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review

Esmail Abdollahzadeh et al.

Summary: There is no standardized methodology for assessing the antimicrobial effects of edible films, but disc and well diffusion assays along with viable cell count methods are the most common. The key to selecting an appropriate evaluation method lies in the type of active components and materials used in producing the edible films.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Natural protective agents and their applications as bio-preservatives in the food industry: An overview of current and future applications

Saber Amiri et al.

Summary: The use of natural additives in food has been increasing, with compounds such as plant extracts and essential oils showing antimicrobial and antioxidant properties. In addition to inhibiting the growth of bacteria and fungi, these compounds also have potential for antioxidant and anticancer effects, enhancing food safety and nutritional value in food products.

ITALIAN JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers-Essential Oils and Their Effect on Beef Appearance

Andriati Ningrum et al.

Summary: The study found that the addition of turmeric and eucalyptus essential oils can improve the physical properties, antioxidant capacity, and antibacterial activity of tuna skin gelatin edible films, which can protect beef quality and extend shelf life.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Biochemistry & Molecular Biology

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Magdalena Mikus et al.

Summary: This study evaluated the possibility of using oilseed flours combined with soy protein isolate to prepare edible films. The choice of oilseed type affected the properties and color of the resulting films. Additionally, the addition of oilseed flours altered the microstructure of the films and increased water vapor permeability.

MOLECULES (2021)

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Article Chemistry, Physical

Chitosan Edible Films Enhanced with Pomegranate Peel Extract: Study on Physical, Biological, Thermal, and Barrier Properties

Nishant Kumar et al.

Summary: Pomegranate peel extract can enhance the physical, biological, mechanical, thermal, and barrier properties of chitosan-based edible film and improve their antioxidant and antimicrobial activities. However, higher concentrations of pomegranate peel extract may affect the transparency, thermal stability, solubility, and color of the film. Further research is needed to apply pomegranate peel extract-enriched edible films to fruits and vegetables to extend their shelf life and enhance the quality and safety of preserved food products.

MATERIALS (2021)

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Article Materials Science, Multidisciplinary

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Sabina Galus et al.

Summary: The study found that the use of whey protein isolate coatings can effectively preserve the color and firmness of fresh-cut pears, with the highest efficiency demonstrated when no essential oils are added.

COATINGS (2021)

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Review Materials Science, Multidisciplinary

Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

Sujatha Kandasamy et al.

Summary: The recent focus on developing edible packaging materials in response to environmental concerns and consumer demands has led to the exploration of whey protein as a promising and sustainable alternative. Whey protein-based edible films and coatings offer excellent mechanical and barrier properties compared to other materials, making them a valuable option for improving food packaging safety and quality.

COATINGS (2021)

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Article Food Science & Technology

Konjac glucomannan-based edible films loaded with thyme essential oil: Physical properties and antioxidant-antibacterial activities

Zhe Liu et al.

Summary: The study developed edible films based on konjac glucomannan (KGM) loaded with different concentrations of thyme essential oil (TEO) and found that TEO distribution influenced film roughness, hydrophilic characteristics decreased with increasing TEO concentrations, and antioxidant capacities and antibacterial activities of the films improved.

FOOD PACKAGING AND SHELF LIFE (2021)

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Article Food Science & Technology

Films Based on Thermoplastic Starch Blended with Pine Resin Derivatives for Food Packaging

Cristina Pavon et al.

Summary: Completely biobased and biodegradable thermoplastic starch (TPS) based materials with tunable performance were prepared for food packaging applications by blending TPS with different pine resins derivatives. The addition of pine resin derivatives increased the hydrophobicity and elastic component of TPS, improving water resistance and structure strength. The materials were found to be suitable for biodegradable rigid food packaging applications based on their performance and ability to disintegrate under composting conditions.

FOODS (2021)

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Review Chemistry, Multidisciplinary

Chitosan role for shelf-life extension of seafood

Piotr Kulawik et al.

ENVIRONMENTAL CHEMISTRY LETTERS (2020)

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Article Chemistry, Applied

Improvement of the water resistance and ductility of gelatin film by zein

Shabbir Ahammed et al.

FOOD HYDROCOLLOIDS (2020)

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Article Biochemistry & Molecular Biology

Development and characterization of sodium alginate based active edible films incorporated with essential oils of some medicinal plants

Zineb Mahcene et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Food Science & Technology

Development of a Millet Starch Edible Film Containing Clove Essential Oil

Alaa G. Al-Hashimi et al.

FOODS (2020)

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Article Chemistry, Physical

Enhanced antibacterial performance of gelatin/chitosan film containing capsaicin loaded MOFs for food packaging

Jiayi Zhao et al.

APPLIED SURFACE SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Influence of turmeric incorporation on physicochemical, antimicrobial and mechanical properties of the cornstarch and chitosan films

Emille Wittmann Schaefer et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Chemistry, Applied

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Salah A. A. Mohamed et al.

CARBOHYDRATE POLYMERS (2020)

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Article Biochemistry & Molecular Biology

Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition

Arezoo Farsanipour et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Effects of zein stabilized clove essential oil Pickering emulsion on the structure and properties of chitosan-based edible films

Yaoyao Xu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Engineering, Chemical

The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions

Luyun Cai et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2020)

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Article Food Science & Technology

Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

Hossein Esmaeili et al.

MEAT SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin

Mastaneh Jahromi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Polymer Science

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

Hulya Cakmak et al.

POLYMER DEGRADATION AND STABILITY (2020)

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Article Biochemistry & Molecular Biology

Study on physicochemical properties, antioxidant and antimicrobial activity of okara soluble dietary fiber/sodium carboxymethyl cellulose/thyme essential oil active edible composite films incorporated with pectin

Derong Lin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Developing multicomponent edible films based on chitosan, hybrid of essential oils, and nanofibers: Study on physicochemical and antibacterial properties

Neda Sadat Aghayan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Effect of edible composite film based on chitosan and cumin essential oil-loaded nanoemulsion combined with low-dose gamma irradiation on microbiological safety and quality of beef loins during refrigerated storage

Hossein Dini et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Characterization of carboxymethyl cellulose-based antimicrobial films incorporated with plant essential oils

Meric Simsek et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Food Science & Technology

Bioactive edible films for food applications: mechanisms of antimicrobial and antioxidant activity

Nasreddine Benbettaieb et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Article Biochemistry & Molecular Biology

Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles

Arash Bahrami et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Chemistry, Applied

Enhancement of agricultural produce quality and storability using citral-based edible coatings; the valuable effect of nano-emulsification in a solid-state delivery on fresh-cut melons model

Hadar Arnon-Rips et al.

FOOD CHEMISTRY (2019)

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Article Biochemistry & Molecular Biology

Preparation of chitosan-sodium alginate films through layer-by-layer assembly and ferulic acid crosslinking: Film properties, characterization, and formation mechanism

Kangjing Li et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Chemistry, Applied

On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries

Irene Falco et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Preparation, characterization and anti-aflatoxigenic activity of chitosan packaging films incorporated with turmeric essential oil

Zheyu Li et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Engineering, Chemical

Optical, mechanical, and moisture sorption properties of whey protein edible films

Sabina Galus et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Article Biochemistry & Molecular Biology

Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage

Shiyuan Fang et al.

MOLECULES (2019)

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Article Food Science & Technology

Intelligent Packaging with pH Indicator Potential

Evellin Balbinot-Alfaro et al.

FOOD ENGINEERING REVIEWS (2019)

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Review Biochemistry & Molecular Biology

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Sofia C. Lourenco et al.

MOLECULES (2019)

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Article Chemistry, Multidisciplinary

Self-Assembly of Metal-Phenolic Networks as Functional Coatings for Preparation of Antioxidant, Antimicrobial, and pH-Sensitive-Modified Starch Nanoparticles

Yang Qin et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2019)

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Article Food Science & Technology

Evaluation of the Antioxidant and Antimicrobial Activity of Rosemary Essential Oils as Gelatin Edible Film Component

Walid Yeddes et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)

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Article Biotechnology & Applied Microbiology

Activating sodium alginate-based edible coating using a dietary supplement for increasing the shelf life of rainbow trout fillet during refrigerated storage (4±1°C)

Behnaz Bazargani-Gilani

JOURNAL OF FOOD SAFETY (2018)

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Article Engineering, Chemical

The combined effects of lysozyme and ascorbic acid on microstructure and properties of zein-based films

Dongwei Wei et al.

CHINESE JOURNAL OF CHEMICAL ENGINEERING (2018)

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Article Chemistry, Applied

Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration

Sabina Galus

FOOD HYDROCOLLOIDS (2018)

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Article Agricultural Engineering

Soy protein-based films incorporated with cellulose nanocrystals and pine needle extract for active packaging

Zhilong Yu et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

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Article Food Science & Technology

Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets

Ignacio Echeverria et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Effect of Gum Arabic-polyvinyl alcohol films containing seed cover extract of Zanthoxylum rhetsa on shelf life of refrigerated ground chicken meat

Shobita R. Muppalla et al.

JOURNAL OF FOOD SAFETY (2018)

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Article Food Science & Technology

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

Farayde Matta Fakhouri et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage

Monyque Kais Araujo et al.

MEAT SCIENCE (2018)

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Review Engineering, Manufacturing

Edible protein films: Sources and behavior

C. L. Murrieta-Martinez et al.

PACKAGING TECHNOLOGY AND SCIENCE (2018)

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Article Food Science & Technology

Utilization of shellac and gelatin composite film for coating to extend the shelf life of banana

Sitthiphong Soradech et al.

FOOD CONTROL (2017)

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Article Chemistry, Applied

Cinnamon and ginger essential oils to improve antifungal, physical and mechanical properties of chitosan-carboxymethyl cellulose films

Nooshin Noshirvani et al.

FOOD HYDROCOLLOIDS (2017)

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Review Biochemistry & Molecular Biology

Chitosan as a bioactive polymer: Processing, properties and applications

A. Muxika et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

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Article Materials Science, Multidisciplinary

Effect of the Addition of Carnauba Wax on Physicochemical Properties of Chitosan Films

Francisco Klebson Gomes dos Santos et al.

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