ABSTRACT
Currently, the demand for eco-friendly packaging materials to replace plastic is increasing. Edible or biodegradable packaging films prepared from natural compounds such as proteins, polysaccharides, and lipids have emerged as alternatives to non-biodegradable packaging materials. Fruit and vegetable waste has potential as a bioplastic material promoting environmental sustainability. In this regard, the use of underutilized compounds, such as by-products of fruit and vegetable processing in the production of biodegradable packaging films, is attracting more and more attention due to the availability of raw materials, cheapness, abundance, environmental friendliness, suitable physical properties, unique sensory and nutritional properties, and increased physical properties and functionality. The food industry, such as oil, juice, jam, or sugar production, contributes significantly to food waste generation. The agricultural/food processing by-products such as husks, seeds, offal, leaves, and gums from the production and processing of food contain high amounts of fibrous and plant proteins such as starch, cellulose, and pectin. As a result, food waste can be reused for recycling and high-value-added purposes, reducing environmental pollution and enabling sustainable green development. The present review discusses the use of fruit and vegetable by-products for producing biopolymers as an alternative to synthetic plastic polymers and the application of these biopolymers as value-added functional packaging films and coatings.
Subject(s)
Food Packaging , Refuse Disposal , Fruit , Vegetables , PlasticsABSTRACT
BACKGROUND: Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important. This packaging system is able to perform intelligent functions to increase shelf life, increase safety and improve product quality. OBJECTIVES: Recently, various types of packaging systems are available for meat products, especially cooked, fresh and processed meats. But because meat products are very perishable, monitoring their quality and safety in the supply chain is very important. This systematic article briefly reviews some of the recent data about the application of intelligent packaging in meat products. METHODS: The search was conducted in Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, from April 1996 to April 2021 using a different combination of the following keyword: intelligent packaging, and meat. RESULTS: The results showed that the intelligent packaging presents several benefits compared to traditional packaging (e.g., antimicrobial, antioxidant, and shelf life extension) at the industrial processing level. Thus, these systems have been applied to improve the shelf life and textural properties of meat and meat products. CONCLUSIONS: It is necessary to control the number of intelligent compounds that are included in the packaging as they clearly influence the quality and nutritional properties as well as the final cost of the food products.
Subject(s)
Meat Products , Animals , Food Preservation/methods , Food Packaging/methods , Meat , AntioxidantsABSTRACT
Sugar beet (Beta vulgaris L.) is a good source of bioactive compounds. However, information on the biological properties of sugar beet root is limited and its beneficial effects have not been completely understood. In this work, 10 phenolic compounds have been separated and identified in various parts of sugar beet for the first time, including the most abundant epicatechin (31.16 ± 1.89 mg/100 g), gallic acid (30.57 ± 2.69 mg/100 g), and quercetin-3-O-rutinoside (30.14 ± 3.63 mg/100 g). The biological activity tests indicated that sugar beet peel potently scavenged the nitric oxide and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radicals with IC50 values of 88.17 ± 05.14 and 28.77 ± 0.62 µg/ml, respectively. In addition, sugar beet peel exhibited the highest reducing power, IC50 values of 11.98 ± 1.20 µg/ml, and the highest ion-chelating activity, IC50 values of 48.52% and 55.21% for cupric and ferrous ions at 250 µg/ml, respectively. Compared to synthetic antioxidants, sugar beet showed promising biological activities, which could be considered further in future studies.
ABSTRACT
Antibacterial/biodegradable film based on Chitosan (CS)/pomegranate peel extract (PPE) and Melissa officinalis Essences (MOE) was prepared. To study the effects of PPE and MOE on the film characteristics, a central composite design (CCD) was used. The physicochemical characteristics of the film, including moisture, water vapour permeability (WVP), antioxidant activity, microbial properties, FT-IR/SEM/XRED spectrum, etc. were studied. The results showed that the addition of PPE significantly reduced the amount of moisture loss. The WVP increased with the addition of MOE and decreased with the addition of PPE. MOE and PPE increased the antioxidant activity of the films. In terms of microbial properties, the antimicrobial effect of MOE on B. cereus was greater than on E. coli. The results of SEM showed that the PPE particles were uniformly distributed in the film matrix and the MOE slightly reduced the surface compression of the film. The CS/PPE/MOE film was used for smart packaging of cream cheese and detection of cheese spoilage. It was observed that with increasing storage time and storage temperature, with regard to the change in the pH of the cream cheese, samples become acidic. The PPE contains anthocyanin pigments that are sensitive to pH changes so the film colour was changed (from blue to red) during storage. The colour change of the film was visible with the naked eye and can be used to estimate the expiry date of the cheese.
