Plant‐Based Active Compounds in Food Packaging

Abstract

Plant nutritive components are useful in food preparation and non-nutritive ingredients can be utilized for developing composite materials for applications in food packaging. This chapter begins by listing different plant-based active compounds for controlling food spoilage and food oxidation. It describes preparation of composite materials containing these active compounds and their application in the packaging of various food items. Phenolic compounds constitute the most important group of active compounds present in phytochemicals exhibiting antioxidant and antimicrobial properties. Some of the widely distributed phenolic compounds are flavonoids, flavones, cinnamic acid, coumarins, and phenolic acid and its derivatives. The primary concern about any food item is its susceptibility to microbial growth, which may result in foodborne illness. Oxidation of lipids present in food due to microbial action leads to deterioration and spoilage of food. The chapter discusses several plant-based active compounds comprising antibacterial, antifungal, and antioxidant properties.