ABSTRACT
Active packaging is becoming increasingly significant in the food industry. The present study aims to explore the use of Syzygium Cumini Seed Extract (SCSE) as an antioxidant and chitosan as an antibacterial agent to produce active packaging based on polylactic acid (PLA), poly ε-caprolactone (PCL), and polyethylene glycol (PEG) blend. Using advanced characterization techniques, active packaging (PLA/PCL/PEG) incorporating with 0.5 g chitosan-0.5 mL SCSE was evaluated for its mechanical, physical, structural, and antibacterial-antioxidant properties. The addition of chitosan-SCSE caused an 18.57 % increase in tensile strength and decreased the Water Vapor Transmission Rate (WVTR) by up to 52 %, whereas smooth surface microscopy indicated good compatibility between polymers and active agents. Active packaging incorporating chitosan-SCSE reduced 96.66 % of Gram-positive bacteria Staphylococcus aureus and 73.98 % of Gram-negative bacteria, Escherichia coli. During 15 days of storage, the active packaging was able to slow the increase in Total Volatile Basic Nitrogen (TVBN) in beef and prevent the decrease in vitamin C contents in pineapple.
ABSTRACT
Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.
ABSTRACT
Hydrogels are hydrophilic polymer materials that can swell but are insoluble in water. Hydrogels can be synthesized with synthetic or natural polymers, but natural polymers are preferred because they are similar to natural tissues, which can absorb a high water content, are biocompatible, and are biodegradable. The three-dimensional structure of the hydrogel affects its water insolubility and ability to maintain its shape. Cellulose hydrogels are preferred over other polymers because they are highly biocompatible, easily accessible, and affordable. Carboxymethyl cellulose sodium (CMCNa) is an example of a water-soluble cellulose derivative that can be synthesized using natural materials. A crosslinking agent is used to strengthen the properties of the hydrogel. Chemical crosslinking agent is used more often than physical crosslinking agent. In this review, article, different types of crosslinking agents are discussed based on synthetic and natural crosslinking agents. Hydrogels that utilize synthetic crosslinking agent have advantages, such as adjustable mechanical properties and easy control of the chemical composition. However, hydrogels that use natural crosslinking agent have better biocompatibility and less latent toxic effect.
