Abstract
Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
Highlights
Introduction published maps and institutional affilIn recent years, the production of plastic from fossil fuels has increased tremendously.Most petroleum-derived plastics are non-degradable, creating environmental pollution and affecting living organisms
When adding only cinnamon essential oil, chitosan nanoparticles, and a combination of both, the antimicrobial properties were investigated against Escherichia coli and Staphylococcus aureus, observing that their growth was considerably inhibited by the addition of CEO alone, and its use with Ch NPs in zein films exhibited a considerable effect in inhibiting the growth of microorganisms, while no significant effect was observed on the growth of microorganisms when CNPs were used alone in zein films, and CNP-loaded zein films had no significant effect on the growth of microorganisms
The results revealed that the addition of both pomegranate peel extract and Melissa essential oil into chitosan films increased the antioxidant activity of the films
Summary
Active food packaging is an innovative form of traditional compounds into film This concept has a promising future, increasEssentialare oilsincorporated are often used as the additives in protein‐derived food packaging films and ing the shelf life andshown food safety of potential packagedtofood by delaying the microbial spoilage coatings. These have excellent improve the physicochemical properties (Alvarez, 2000). As essential oilsof have a hydrophobic nature, or as blends with the biodegradable film, forming solutions Essential oils in their incorporation into the food packaging can reduce the water vapor embedded permeability biodegradable films add to the food value and beneficial impact of edible films. Essential oils have been found to enhance the thermal and mechanical stability of active food packaging materials [23]—especially those in the form of food wraps; they have been reported to provide food safety against a variety of fungi, owing to their antifungal properties [24]
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