Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation.

Fatemeh Baghi,Sami Ghnimi,Adem Gharsallaoui,Emilie Dumas

doi:10.3390/foods11050760

Abstract

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Highlights

The quality and safety of food products has always been a concern in the food industry.The large number of people affected by foodborne illnesses, about 600 million people in2015 [1], and the increasing risk of the transmission of these diseases by the growth of international trade elucidates the necessity of improving food safety strategies
Sustainable packaging has been adopted by the food industry, either as a repackaging of environmental policies, as a marketing strategy in response to social pressures, or as a genuine attempt to grapple with the commercial, social, and environmental issues associated with plastic packaging
This review paper summarizes the current state of biodegradable and active packaging biopolymers as well as major antioxidant and antimicrobial natural agents incorporated into the polymers as nano-microcapsules

Summary

Introduction

The quality and safety of food products has always been a concern in the food industry.The large number of people affected by foodborne illnesses, about 600 million people in2015 [1], and the increasing risk of the transmission of these diseases by the growth of international trade elucidates the necessity of improving food safety strategies. The quality and safety of food products has always been a concern in the food industry. Microbial spoilage causes the loss of more than 25% of food products before consumption and wastes a considerable amount of food each year [2]. Using active packaging and antimicrobial additives for food preservation are two important target areas to protect and extend the shelf-life of perishable foods by preserving them from external environmental impacts and contamination [3]. Packaging can reduce or prevent foods from physical damage and spoilage and preserve beneficial constituents and organoleptic properties from the time of packaging to the time of consumption [4]. Despite many advanced technologies in packaging, there is always more demand for novel packaging systems with a higher efficacy, which help maintain the safety and quality of food products in a safe and environmentally sustainable manner

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Conclusion