Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef

This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.

Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork

The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2 h) and subsequent storage at 4°C were evaluated during 9-day period. Supercritical CO2 treatment significantly increased CIE L* and CIE b* values of ground pork during subsequent storage, while the HI content was slightly affected. In general, CIE a* value and metmyoglobin content were decreased. Supercritical CO2 treatment for 2 h could increase the thiobarbituric acid-reactive substances (TBARS) value, while treatment for 1 h or less had no effect. The NHI content could be increased only after treatment at above 40°C or 17.2 MPa for 2 h. The Soret band of myoglobin was shifted to longer wavelength. Increasing treatment temperature from 35°C to 45°C could increase CIE L*, CIE a*, CIE b* and TBARS values, HI and NHI contents of the ground pork, while decreasing metmyoglobin content. As the treatment pressure increased from 13.8 MPa to 20.7 MPa, CIE b* and TBARS values were decreased, while the NHI and metmyoglobin contents were increased. However, the other parameters were unchanged. Extending exposure time from 0.5 h to 2 h could increase CIE L*, CIE b* and TBARS values, HI contents, while decreasing CIE a* value and metmyoglobin content. Correlation analysis showed that the TBARS value was significantly and negatively correlated with the HI content or metmyoglobin content in samples treated at 40°C or above for 2 h.

Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins

Our study aimed to assess the impact of active packaging with pomegranate peel extract (0.06 mg gallic acid eq./cm2) and/or high-pressure treatment (600 MPa, 7 min) on the instrumental color, lipid, and protein oxidation of Iberian dry loins formulated with reduced nitrate/nitrite levels (0, 37.5, and 150 mg/kg) during 100-day refrigerated storage (4 °C). CIE L*a*b* coordinates were measured, and malondialdehyde, carbonyls, and free thiol contents served as markers for lipid and protein oxidation. Active packaging lowered CIE L* (35.4 vs. 34.1) and a* (15.5 vs. 14.5) and increased yellowness (15.6 vs. 16.3) and hue (45.2 vs. 48.4), while pressurization increased CIE L* (33.1 vs. 36.3) and diminished a* values (16.1 vs. 13.9). Ongoing nitrate/nitrite amounts significantly influenced lipid peroxidation, protein carbonyl formation, and free thiol loss. Active packaging and high-pressure processing had varying effects on carbonyl and thiol contents. Neither pressurization nor active packaging impacted malondialdehyde formation. Pressurization enhanced the formation of 4-HNE (503 vs. 697 pg/g). Protein oxidation proved more sensitive to changes, with active packaging offering protection against protein carbonylation (15.4 vs. 14.7 nmol carbonyls/mg protein), while pressurization induced thiol loss (34.3 vs. 28.0 nmol Cys eq./mg protein). This comprehensive understanding provides essential insights for the meat industry, emphasizing the necessity for customized processing conditions to enhance color stability, lipid preservation, and protein integrity in dry-cured loin slices.

Study of alkali-soluble curdlan/bacterial cellulose/cinnamon essential oil blend films with enhanced mechanical properties

In response to the growing demand for biodegraded film with high mechanical properties for complex preservation application scenarios, we developed a curdlan (CD) blended films with exceptional mechanical strength through an alkali dissolution method. Notably, the alkali-soluble CD film exhibited five-fold increase in tensile strength (TS) when compared to its water-soluble counterpart. Furthermore, the inclusion of 2 % bacterial cellulose (BC) resulted in a significant 41.1 % augmentation of the film's TS. Thermal stability improvements were observed through differential scanning calorimetry (DSC) analysis and thermogravimetric analysis (TGA). X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) results provided insights into alterations in film crystallinity and intermolecular interactions. Specifically, the incorporation of 10 % CEO led to an additional improvement in TS. Our experimental investigations involving the packaging of chilled fresh meat with these blended films unveiled their capacity to effectively inhibit microorganism growth, maintain meat color stability, delay protein decomposition and fat oxidation, and extend the storage time up to 9 days. Our study offers a promising solution for food packaging, emphasizing the development of a high-strength degradable CD/BC/CEO blended film, which holds potential for extending the shelf life of food products.

What is the role of active packaging in the future of food sustainability? A systematic review

Nowadays, the strong increase in products consumption, the purchase of products on online platforms as well as the requirements for greater safety and food protection are a concern for food and packaging industries. Active packaging brings huge advances in the extension of product shelf-life and food degradation and losses reduction. This systematic work aims to collect and evaluate all existing strategies and technologies of active packaging that can be applied in food products, with a global view of new possibilities for food preservation. Oxygen scavengers, carbon dioxide emitters/absorbers, ethylene scavengers, antimicrobial and antioxidant active packaging, and other active systems and technologies are summarized including the products commercially available and the respective mechanisms of action. © 2022 Society of Chemical Industry.

Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review

The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film's morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film's strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas.

Multitarget preservation technologies for chemical-free sustainable meat processing

Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zealand to provide the context for packaging innovation requirements, focusing on the emerging opportunities for AP to be used for the improvement of the shelf-life of pre-rigor, aged, and frozen-thawed meat products. Sustainable polymers utilised in the manufacturing of AP, manufacturing techniques, the release mechanisms of actives, and legal and regulatory constraints are also discussed. Diverse market compositions and consumption cultures in China and New Zealand require different packaging solutions to extend the shelf-life of meat. AP containing antimicrobials, moisture regulating agents, and antioxidants may be used for pre-rigor, dry- and wet-aged products and in improving the quality and shelf-life of frozen-thawed meat. Further innovations using sustainably produced polymers for AP, along with incorporating active compounds of multiple functions for effectively improving meat quality and shelf-life are necessary. Challenges remain to resolve issues with scaling the technology to commercially relevant volumes as well as complying with the rigorous legal and regulatory constraints in various countries.

Active Flexible Films for Food Packaging: A Review

Active food packaging is a dynamic area where the scientific community and industry have been trying to find new strategies to produce innovative packaging that is economically viable and compatible with conventional production processes. The materials used to develop active packaging can be organized into scavenging and emitting materials, and based on organic and inorganic materials. However, the incorporation of these materials in polymer-based flexible packaging is not always straightforward. The challenges to be faced are mainly related to active agents’ sensitivity to high temperatures or difficulties in dispersing them in the high viscosity polymer matrix. This review provides an overview of methodologies and processes used in the production of active packaging, particularly for the production of active flexible films at the industrial level. The direct incorporation of active agents in polymer films is presented, focusing on the processing conditions and their effect on the active agent, and final application of the packaging material. Moreover, the incorporation of active agents by coating technologies and supercritical impregnation are presented. Finally, the use of carriers to help the incorporation of active agents and several methodologies is discussed. This review aims to guide academic and industrial researchers in the development of active flexible packaging, namely in the selection of the materials, methodologies, and process conditions.

Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder

The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified atmosphere packaging) for up to 150 days. Five dry-cured shoulders from Iberian pigs were used. Slices of these dry-cured shoulders were randomly packaged in MAP conditions. An active packaging (AP) with oxygen scavengers was evaluated to reduce the level of oxygen within the headspace as close to 0% as possible. AP was compared to a Control Treatment (C) (without scavenger). Sliced dry-cured Iberian shoulder in AP showed lower thiobarbituric acid reactive substances values (TBARS) than control packages after 150 days of storage, and in general, volatile compounds derived from lipid oxidation, increased in C packages, whereas these remained steady in AP. Therefore, AP was effective to decrease the development of lipid oxidation during storage. In contrast, AP was not effective in preserving color changes, although no sensory differences between treatments were appreciated by the panelists.

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

Strategies to increase the shelf life of meat and meat products with phenolic compounds

Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.

Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review

Nowadays, the food industry is focused on improving the shelf life of products by controlling lipid oxidation using natural antioxidants. The study of natural antioxidants is a field that attracts great interest because of their greater safety compared to synthetic ones. Plant-derived antioxidants being eco-friendly and effective are increasingly playing an important role in food preservation. When incorporated into active packaging, plant-derived antioxidants have no direct contact with foods, and will not change the colour or taste of the foods. They will, however, inhibit the development of rancidity, retard formation of toxic oxidation products, maintain nutritional quality, and prolong the shelf life of products. This review summarises research on the development of plant-derived antioxidants in food packaging. Antioxidants are found in plants such as green tea, olive leaves, ginkgo leaves, rosemary, Indian gooseberry, cinnamon, savoury, bay leaves, mango leaves, sage and clove etc. Antioxidants can scavenge free radicals and inhibit the activity of polyphenol oxidase. Therefore, they can inhibit lipid oxidation and browning of fruit and vegetables. These active substances can be obtained through extracting the plants using solvents with different polarities. The oxidation resistance of active substances can be determined by DPPH radical scavenging capacity, oxygen radical absorbance capacity, PPO enzyme inhibition capacity and other methods. In recent years, research on the preparation of food packaging with plant-derived antioxidants has also made significant progress. One development is to encapsulate plant-derived antioxidants such as tea polyphenols with capsules containing inorganic components. Thus, they can be blended with polyethylene granules and processed into active packaging film by industrial production methods such as melting, extrusion and blowing film. This research promotes the commercial application of active packaging incorporated with plant-derived antioxidants.

A critical review on intelligent and active packaging in the food industry: Research and development

The emergence of many new food products on the market with need of consumers to constantly monitor their quality until consuming, in addition to the necessity for reducing food corruption during preservation time, have led to the development of some modern packaging technologies such as intelligent packaging (IP) and active packaging (AP). The benefits of IP are detecting defects, quality monitoring and tracking the packaged food products to control the storage conditions from the production stage to the consumption stage by using various sensors and indicators such as time-temperature indicators (TTIs), gas indicators, humidity sensors, optical, calorimetric and electrochemical biosensors. While, AP helps to increase the shelf-life of products by using absorbing and diffusion systems for various materials like carbon dioxide, oxygen, and ethanol. However, there are some important issues over these emerging technologies including cost, marketability, consumer acceptance, safety and organoleptic quality of the food and emphatically environmental safety concerns. Therefore, future researches should be conducted to solve these problems and to prompt applications of IP and AP in the food industry. This paper reviews the latest innovations in these advanced packaging technologies and their applications in food industry. The IP systems namely indicators, barcoding techniques, radio frequency identification systems, sensors and biosensor are reviewed and then the latest innovations in AP methods including scavengers, diffusion systems and antimicrobial packaging are reviewed in detail.

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.

A review on food processing and preparation methods for altering fish allergenicity

People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.

High-pressure processing of meat: Molecular impacts and industrial applications

High-pressure processing (HPP) has been the most adopted nonthermal processing technology in the food industry with a current ever-growing implementation, and meat products represent about a quarter of the HPP foods. The intensive research conducted in the last decades has described the molecular impacts of HPP on microorganisms and endogenous meat components such as structural proteins, enzyme activities, myoglobin and meat color chemistry, and lipids, resulting in the characterization of the mechanisms responsible for most of the texture, color, and oxidative changes observed when meat is submitted to HPP. These molecular mechanisms with major effect on the safety and quality of muscle foods are comprehensively reviewed. The understanding of the high pressure-induced molecular impacts has permitted a directed use of the HPP technology, and nowadays, HPP is applied as a cold pasteurization method to inactive vegetative spoilage and pathogenic microorganisms in ready-to-eat cold cuts and to extend shelf life, allowing the reduction of food waste and the gain of market boundaries in a globalized economy. Yet, other applications of HPP have been explored in detail, namely, its use for meat tenderization and for structure formation in the manufacturing of processed meats, though these two practices have scarcely been taken up by industry. This review condenses the most pertinent-related knowledge that can unlock the utilization of these two mainstream transformation processes of meat and facilitate the development of healthier clean label processed meats and a rapid method for achieving sous vide tenderness. Finally, scientific and technological challenges still to be overcome are discussed in order to leverage the development of innovative applications using HPP technology for the future meat industry.

Innovations in Smart Packaging Concepts for Food: An Extensive Review

Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d-sodium erythorbate

BACKGROUND

Pork is used as raw material to produce Cantonese sausage, and 0.5 or 1 g kg^-1 of d-sodium erythorbate is added to the pork meat. In this study the myoglobin oxidation rate, relative metmyoglobin content, heme iron content, redness, pH, free radical content and thiobarbituric acid reactive substance (TBARS) value were measured at different processing times and different content of d-sodium erythorbate.

RESULTS

It was found that d-sodium erythorbate significantly reduced the free radical content and myoglobin and lipid oxidation rates and increased heme iron levels. When d-sodium erythorbate was added to the sausage, the absorption peak of myoglobin porphyrin shifted left, migrating from 414 to 405 nm. At 72 h, with an increase in the d-sodium erythorbate content, a significant negative correlation was identified between heme iron and the degree of redness (P < 0.01).

CONCLUSION

During sausage processing, there are strong correlations among TBARS values, free radical content, metmyoglobin levels, heme iron levels, a* and pH at the same d-sodium erythorbate level. At the same processing time, adding d-sodium erythorbate can slow the rate of myoglobin and lipid oxidation and prevent the discoloration of sausage. © 2019 Society of Chemical Industry.

Evaluation of the Rosemary Extract Effect on the Properties of Polylactic Acid-Based Materials

New multifunctional materials containing additives derived from natural resources as powdered rosemary ethanolic extract were obtained by melt mixing and processed in good conditions without degradation and loss of additives. Incorporation of powdered rosemary ethanolic extract (R) into poly(lactic acid) (PLA) improved elongation at break, rheological properties, antibacterial and antioxidant activities, in addition to the biocompatibility. The good accordance between results of the chemiluminescence method and radical scavenging activity determination by chemical method evidenced the increased thermoxidative stability of the PLA biocomposites with respect to neat PLA, with R acting as an antioxidant. PLA/R biocomposites also showed low permeability to gases and migration rates of the bioactive compounds and could be considered as high-performance materials for food packaging. In vitro biocompatibility based on the determination of surface properties demonstrated a good hydrophilicity, better spreading and division of fibroblasts, and increased platelet cohesion. The implantation of PLA/R pellets, was proven to possess a good in vivo biocompatibility, and resulted in similar changes in blood parameters and biochemical responses with the control group, suggesting that these PLA-based materials demonstrate very desirable properties as potential biomaterials, useful in human medicine for tissue engineering, wound management, orthopedic devices, scaffolds, drug delivery systems, etc. Therefore, PLA/R-based materials show promising properties for applications both in food packaging and as bioactive biomaterials.

Efficacy of Antimicrobial Agents for Food Contact Applications: Biological Activity, Incorporation into Packaging, and Assessment Methods: A Review

Interest in the utilization of antimicrobial active packaging for food products has increased in recent years. Antimicrobial active packaging involves the incorporation of antimicrobial compounds into packaging materials, with the aim of maintaining or extending food quality and shelf life. Plant extracts, essential oils, organic acids, bacteriocins, inorganic substances, enzymes, and proteins are used as antimicrobial agents in active packaging. Evaluation of the antimicrobial activity of packaging materials using different methods has become a critical issue for both food safety and the commercial utilization of such packaging technology. This article reviews the different types of antimicrobial agents used for active food packaging materials, the main incorporation techniques, and the assessment methods used to examine the antimicrobial activity of packaging materials, taking into account their safety as food contact materials.

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, "healthier," and higher-quality foods, ideally with a long shelf-life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to "deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food." Active packaging materials are thereby "intended to extend the shelf-life or to maintain or improve the condition of packaged food." Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.

Novel carboxymethyl cellulose-polyvinyl alcohol blend films stabilized by Pickering emulsion incorporation method

The aim of this study was to investigate the possibility of increasing the antimicrobial and antioxidant properties of biodegradable active films stabilized via Pickering emulsions. The blend films were prepared from carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA), emulsified with oleic acid (OL) and incorporated with rosemary essential oil (REO). Formation of Pickering emulsion was confirmed by scanning electron microscopy (SEM), optical microscopy, mean droplet size and emulsion stability. Morphological, optical, physical, mechanical, thermal, antifungal and antioxidant properties of the films incorporated with different concentrations of REO (0.5, 1.5 and 3%) were determined. The results showed an increase in UV absorbance and elongation at break but, a decrease in tensile strength and thermal stability of the films. Interestingly, films containing REO exhibited considerable antioxidant and antimicrobial properties. In vitro microbial tests exhibited 100% fungal inhibition against Penicillium digitatum in the films containing 3% REO. In addition, no fungal growth were observed after 60days of storage at 25°C in bread slices were stored with active films incorporated with 3% REO, could attributed to the slow and regular release of REO caused by Pickering emulsions. The results of this study suggest that Pickering emulsion is a very promising method, which significantly affects antioxidant and antimicrobial activities of the films.

Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O₂, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O₂ atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O₂ conditions.