The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added
Abstract
:1. Introduction
2. Results and Discussion
3. Conclusions
4. Materials and Methods
5. Patents
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Biopolymer | EO | Food Product | Beneficial Effect | References |
---|---|---|---|---|
Starch | Cinnamon | Active packaging | Thermal stability, but porous microstructure | [26] |
Chitosan | Lemon | Citrus | Extended shelf -life, improved food storage quality. antimicrobial effect | [27] |
Collagen/chitosan | Lemon | Pork meat | Prolonged the shelf life for 21 days, inhibited lipid oxidation, and prevent microbial proliferation | [28] |
Pectin | Clove | Fish (bream) | Inhibited the growth of Gram-negative bacteria; the level of lactic acid bacteria remained constant | [29] |
Whey protein isolate | Clove | Cheese | Positive effects of the physical-chemical properties of cheese. E. coli, S. aureus, and L. monocytogenes decreased during 60 days of testing | [30] |
Alginate/k-carrageenan | Clove | Food packaging | Antimicrobial and antioxidant effect; the addition of EO reduced the mechanical properties of film, but improved the flexibility | [31] |
Alginate/clay | Clove, coriander, cinnamon, cumin, caraway, marjoram | Food packaging | Inhibited the growth of Gram-negative bacteria | [32] |
Alginate/CMC | Clove | Fish | Without loss of color, odor, texture during storage (16 days) | [33] |
Chitosan/pectin/starch | Mint | Food packaging | Antioxidant and antimicrobial effect; improved barrier properties, tensile strength, and thermal stability | [34] |
Sodium alginate | Carvacrol | White mushrooms | Improved mechanical properties, water resistance, light barrier property, and antiviral properties | [35] |
Chitosan | Eucalyptus | Sliced sausages | Good antimicrobial activity | [36] |
Gelatin | Chamomile and peppermint | Edible packaging | The antioxidant activity and bioactivity were improved | [37] |
Cellulose | Ginger | Barbecue chicken | Improved spoilage control; the addition of essential oils prolonged the meat shelf life by more than 6 days. | [38] |
Chitosan | Ginger | Fresh poultry meat | Reduced coliforms proliferation; the addition of EO showed minimum changes than the product uncoated | [39] |
Chitosan | Ginger | Active packaging | Strong antimicrobial activity | [40] |
Chitosan/protein | Ginger | Fish | Stored at 4 °C, the shelf life has been extended | [41] |
EO | M | TC | LM | CF | SA | EC | References |
---|---|---|---|---|---|---|---|
Cinnamon | √ | √ | √ | √ | √ | √ | [43,44,45,46] |
Lemon | √ | √ | √ | √ | √ | [27,46,47,48] | |
Grapefruit | √ | √ | √ | √ | [48,49,50] | ||
Orange | √ | √ | √ | √ | √ | [48,50] | |
Clove | √ | √ | √ | √ | √ | [29,30,31,32] | |
Peppermint | √ | √ | √ | √ | [34,51] | ||
Eucalyptus | √ | √ | √ | [36] | |||
Chamomile | √ | √ | √ | [37] | |||
Ginger | √ | √ | √ | √ | √ | [39,52] |
Sample | Thickness, µm | Retraction Ratio, % | Roughness, nm | Tensile Strength, MPa | Elongation, % | Moisture Content, % | Water Activity Index |
---|---|---|---|---|---|---|---|
B1 | 99.80 b,c ± 2.40 | 4.95 i,j ± 2.28 | 253.10 b,c,d,e,f ± 2.99 | 0.101 l ± 0.10 | 1.51 r ± 0.01 | 11.95 e ± 0.03 | 0.33 c ± 0.01 |
B2 | 100.60 b ± 1.85 | 4.19 j ± 1.76 | 333.20 a,b ± 3.55 | 0.098 l ± 0.05 | 1.91 q ± 0.05 | 11.24 f ± 0.01 | 0.29 d ± 0.04 |
B3 | 88.80 f,g ± 1.47 | 15.43 e,f ± 1.40 | 366.20 a ± 3.03 | 0.231 e ± 0.05 | 14.97 d ± 0.20 | 13.24 c ± 0.22 | 0.30 c,d ± 0.01 |
B4 | 90.80 e,f ± 1.17 | 13.52 f,g ± 1.11 | 243.70 b,c,d,e,f,g ± 4.16 | 0.172 f ± 0.01 | 11.04 g ± 0.33 | 11.27 f ± 0.61 | 0.30 c,d ± 0.01 |
B5 | 81.00 h,i ± 2.68 | 22.86 c,d ± 2.55 | 255.00 b,c,d,e,f ± 1.03 | 0.133 l ± 0.01 | 7.10 j ± 0.15 | 13.73 b ±0.13 | 0.30 c,d ± 0.08 |
B6 | 93.60 d,e ± 1.85 | 10.86 g,h ± 1.76 | 304.87 a,b,c,d ± 0.85 | 0.146 g ± 0.01 | 5.37 n ± 0.11 | 13.53 b ±0.29 | 0.30 c,d ± 0.03 |
B7 | 98.80 b,c ± 1.94 | 5.90 i,j ± 1.84 | 307.47 a,b,c,d ± 1.96 | 0.137 i ± 0.01 | 6.92 k ± 0.10 | 13.13 c ± 0.14 | 0.33 c ± 0.01 |
B8 | 101.00 b ± 0.89 | 3.81 j ± 0.85 | 308.97 a,b,c,d ± 0.47 | 0.130 k ± 0.05 | 8.33 i ± 0.21 | 12.74 d ±0.68 | 0.30 c,d ± 0.02 |
B9 | 91.60 e,f ± 1.50 | 12.76 f,g ± 1.42 | 293.67 a,b,c,d ± 0.59 | 0.093 m ± 0.01 | 3.74 p ±0.07 | 13.24 c ± 0.76 | 0.29 c,d ± 0.01 |
B10 | 98.80 a,b ± 1.67 | 4.76 i,j ± 1.59 | 314.33 a,b,c ± 0.51 | 0.142 h ± 0.01 | 13.87 e ± 0.07 | 13.04 c ± 0.75 | 0.27 d ± 0.01 |
B11 | 59.40 j ± 1.36 | 43.43 b ± 1.29 | 216.17 d,e,f,g ± 0.68 | 0.274 c ± 0.05 | 17.45 b ± 0.18 | 11.26 f ± 0.25 | 0.52 b ± 0.02 |
B12 | 76.80 i ± 1.60 | 26.86 c ± 1.52 | 169.23 f,g ± 0.57 | 0.288 a ± 0.15 | 16.42 c ± 0.02 | 10.34 g ±0.20 | 0.52 a,b ± 0.02 |
B13 | 101.20 b ± 1.33 | 3.62 j ± 1.26 | 248.37 b,c,d,e,f ± 4.46 | 0.261 d ± 0.10 | 26.11 a ± 0.03 | 11.73 e ± 0.19 | 0.56 a ± 0.03 |
B14 | 102.00 a,b ±1.10 | 2.86 j ± 1.04 | 288.27 a,b,c,d,e ± 4.02 | * | * | 8.73 h ± 0.20 | 0.56 a ± 0.02 |
B15 | 92.00 d,e,f ± 0.89 | 12.38 f,g,h ± 0.85 | 230.60 c,d,e,f,g ± 3.04 | 0.175 g ± 0.10 | 8.93 h ± 0.02 | 8.51 h ± 0.43 | 0.56 a ± 0.02 |
B16 | 98.80 b,c ± 1.33 | 5.90 i,j ± 1.26 | 192.03 e,f,g ± 3.61 | 0.148 g ± 0.05 | 6.71 l ± 0.06 | 19.34 a ±0.11 | 0.55 a,b ± 0.01 |
B17 | 53.00 k ± 1.67 | 49.52 a ± 1.59 | 146.90 g ± 0.57 | 0.282 b ± 0.02 | 12.98 f ± 0.01 | 2.43 j ± 0.19 | 0.53 a,b ± 0.02 |
B18 | 96.20 c,d ± 1.17 | 8.38 h,i ± 1.11 | 222.60 c,d,e,f,g ± 3.63 | 0.131 k ± 0.10 | 6.44 m ± 0.01 | 4.54 i ± 0.36 | 0.53 a,b ± 0.01 |
B19 | 85.20 g,h ± 1.94 | 18.86 d,e ± 1.84 | 176.93 f,g ± 1.17 | 0.135 i.j ± 0.10 | 5.04 o ± 0.02 | 11.44 f ± 0.18 | 0.28 d ± 0.02 |
Sample | Transmittance, % | Opacity, A × mm−1 | Color | ||
---|---|---|---|---|---|
L* | a* | b* | |||
B1 | 49.40 i ± 0.10 | 3.31 e ± 0.04 | 88.79 b,c ± 0.18 | −0.49 a ± 0.02 | 10.76 e ± 0.31 |
B2 | 40.66 k ± 0.75 | 3.59 b ± 0.12 | 88.99 b,c ± 0.16 | −0.42 a ± 0.24 | 10.61 e ± 0.29 |
B3 | 51.00 g ± 0.20 | 3.21 f ± 0.14 | 88.30 b,c,d ± 0.39 | −0.54 a ± 0.02 | 11.33 d,e ± 0.48 |
B4 | 52.60 e ± 0.20 | 3.49 c ± 0.22 | 88.87 b,c ± 0.96 | −0.61 a ± 0.05 | 10.72 e ± 0.53 |
B5 | 53.10 e ± 0.10 | 3.47 c ± 0.15 | 88.88 b,c ± 0.73 | −0.51 a ± 0.86 | 9.35 e ± 0.65 |
B6 | 51.73 f ± 0.15 | 3.50 c ± 0.10 | 89.17 b ± 0.63 | −0.48 a ± 0.15 | 9.85 e ± 0.73 |
B7 | 50.16 h ± 0.11 | 3.26 e,f ± 0.20 | 89.17 b ± 0.30 | −0.48 a ± 0.16 | 10.03 e ± 0.28 |
B8 | 50.83 g,h ± 0.11 | 3.02 h ± 0.09 | 88.58 b,c ± 0.92 | −0.49 a ± 0.02 | 11.21 d,e ± 0.83 |
B9 | 50.43 g,h ± 0.15 | 3.39 d ± 0.08 | 88.50 b,c,d ± 0.93 | −0.47 a ± 0.03 | 11.16 d,e ± 1.02 |
B10 | 52.73 e ± 0.11 | 3.03 g,h ± 0.16 | 88.31 b,c,d ± 0.68 | −0.52 a ± 0.01 | 10.73 e ± 0.65 |
B11 | 71.63 c ± 0.11 | 2.53 j ± 0.08 | 92.25 a ± 0.79 | −5.78 c ± 0.07 | 13.70 b,c ± 0.53 |
B12 | 73.56 b ± 0.12 | 1.88 l ± 0.21 | 92.18 a ± 0.15 | −5.79 c ± 0.02 | 12.84 c,d ± 0.52 |
B13 | 70.01 a ± 0.03 | 3.99 a ± 0.12 | 91.00 a ± 0.64 | −5.76 c ± 0.01 | 15.26 b ± 0.94 |
B14 | 18.33 l ± 0.21 | 3.08 g ± 0.12 | 92.07 a ± 0.28 | −5.85 c ± 0.03 | 13.61 b,c ± 0.37 |
B15 | 41.30 k ± 0.10 | 1.52 m ± 0.17 | 92.19 a ± 0.28 | −5.83 c ± 0.03 | 13.11 c,d ± 0.42 |
B16 | 46.60 j ± 0.20 | 1.15 n ± 0.12 | 91.83 a ± 0.15 | −5.76 c ± 0.08 | 14.31 b,c ± 1.17 |
B17 | 73.5 b ± 0.20 | 2.87 i ± 0.23 | 92.09 a ± 0.44 | −5.91 c ± 0.10 | 12.84 c,d ± 0.67 |
B18 | 40.73 k ± 0.11 | 1.5 m ± 0.13 | 86.97 d ± 1.09 | −5.18 b ± 0.22 | 21.97 a ± 1.09 |
B19 | 68.83 d ± 0.11 | 1.97 k ± 0.11 | 87.63 c,d ± 0.41 | −0.62 a ± 0.02 | 10.32 e ± 0.56 |
Sample | TC | EC | ETC | CF | YM | X-SA | LM |
---|---|---|---|---|---|---|---|
B1 | 1 | - | - | 1 | - | - | - |
B2 | - | - | - | - | - | - | - |
B3 | 15 | - | - | - | - | - | - |
B4 | 21 | - | - | - | - | 1 | - |
B5 | - | - | - | - | - | - | - |
B6 | 7 | - | - | - | - | - | - |
B7 | 2 | - | - | - | - | - | - |
B8 | - | - | - | - | - | - | - |
B9 | 13 | - | - | 2 | - | - | - |
B10 | 1 | - | - | - | - | - | - |
B11 | - | - | - | 2 | - | - | - |
B12 | 8 | - | - | - | - | - | - |
B13 | 19 | - | - | - | - | 1 | - |
B14 | 6 | - | - | - | - | - | - |
B15 | - | - | - | - | - | - | - |
B16 | - | - | - | - | - | - | - |
B17 | - | - | - | - | - | - | - |
B18 | - | - | - | - | - | - | - |
B19 | 28 | - | - | - | - | - | - |
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Puscaselu, R.G.; Lobiuc, A.; Gutt, G. The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added. Gels 2022, 8, 505. https://doi.org/10.3390/gels8080505
Puscaselu RG, Lobiuc A, Gutt G. The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added. Gels. 2022; 8(8):505. https://doi.org/10.3390/gels8080505
Chicago/Turabian StylePuscaselu, Roxana Gheorghita, Andrei Lobiuc, and Gheorghe Gutt. 2022. "The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added" Gels 8, no. 8: 505. https://doi.org/10.3390/gels8080505