Effects of incorporation of pure or multicomponent active agents in biopolymers for food packaging using supercritical CO2

Abstract

BackgroundSupercritical impregnation has attracted interest in recent years as it is an effective method to incorporate active compounds into polymers for different applications. The food industry corresponds to a potential field for the use of this technique, with emphasis on the development of active packaging. In this process, active agents are dissolved in a supercritical fluid and incorporated into a polymeric matrix. The process has advantages over other conventional techniques, as it has high diffusion, operates at mild temperatures, which allows processing thermosensitive substances, in addition to being a waste-free process, thus reducing the environmental impact Scope and approachThis review presents results of studies about different effects of pure and multicomponent active agent incorporation in polymeric matrices using supercritical CO2. In the processes, the best variables were determined and the properties of active films were evaluated according to the different systems. Key findings and conclusionsThe use of biopolymers and natural additives, as well as the in-depth study of multiphase systems (pure or multicomponent active agent + supercritical solvent + polymeric matrix) are challenges that may support future works. Supercritical impregnation is a provenly efficient process for incorporation of active agents in polymeric matrices that may assist in the development of stable, ecologically correct materials and that do not cause changes in the physical, biochemical and sensory properties of foods.