against lipid oxidation [89]. In a different study, cassava starch films comprising
rosemary extracts have shown better barrier properties against UV light and good
antioxidant activity [90]. Solvent casting method was used to incorporate oregano,
rosemary, and thyme essential oils (EOs) into polylactic acid resin (PLA, concentration 10% w/w) to produce antioxidant packaging films. Addition of EOs significantly reduced lipid oxidation and improved the shelf life of the product [91]. An
active packaging material of κ-carrageenan incorporated with different amounts of
mulberry polyphenolic extract (MPE) has improved water vapor, UV light barrier,
antioxidant, and pH-sensitive activity of the films [92].
One of the major advantages of using antioxidant incorporated packaging films
rather than antioxidants directly added to food is that the active antioxidant materials
incorporated in packaging could be able to provide a controlled release of them into
food, when compared to constant usage of antioxidants during storage [93]. Taken
together, sometimes direct coating of antioxidants over the surface of packaging
material and/or food may result in sensory disapproval. Hence, when packaging
materials are produced by incorporating antioxidants in the packaging matrix, it may
aid in improving food safety and quality by reducing direct accumulation of
chemicals.
4 Conclusion
Nowadays due to recent advancements in technologies and awareness among people
to conserve our planet, there is a great potential for using bioplastics as food
packaging materials. Most of bioplastics are currently employed in the production
of loose film which is having potential to be used for service packaging such as
cutlery, cups, carry bags, and plates and for recent packaging like active packaging
(antimicrobial, antioxidant), intelligent packaging, modified atmospheric packaging,
etc. Over the last few years, there were much efforts undertaken to enhance the
functional properties like flexibility, functionality, biodegradability, stability, and
processability of bioplastics through physical, biological, and chemical treatment
such as blending, compounding, copolymerization, and fermentation. The
bioplastics developed by improving the functional properties may have almost
same properties like petroleum-based plastics, but due the high developmental
costs involved, the cost of production of biopolymers are still high. More investigations are needed in the future toward the development of cost effective intelligent
and smart packaging systems, which can be able to provide information related to
properties of the food within the package (microbiological safety, quality, shelf life,
nutritional value). The smart packaging systems not only provide information
regarding food to customers; they also act as potential barrier in safeguarding the
food and ensuring the integrity of food properties. On the other note, it is also
expected that more support is needed from the governments, particularly in the
developed countries to cut down the large price difference between biodegradable
packaging and conventional plastic packaging.
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121
rosemary extracts have shown better barrier properties against UV light and good
antioxidant activity [90]. Solvent casting method was used to incorporate oregano,
rosemary, and thyme essential oils (EOs) into polylactic acid resin (PLA, concentration 10% w/w) to produce antioxidant packaging films. Addition of EOs significantly reduced lipid oxidation and improved the shelf life of the product [91]. An
active packaging material of κ-carrageenan incorporated with different amounts of
mulberry polyphenolic extract (MPE) has improved water vapor, UV light barrier,
antioxidant, and pH-sensitive activity of the films [92].
One of the major advantages of using antioxidant incorporated packaging films
rather than antioxidants directly added to food is that the active antioxidant materials
incorporated in packaging could be able to provide a controlled release of them into
food, when compared to constant usage of antioxidants during storage [93]. Taken
together, sometimes direct coating of antioxidants over the surface of packaging
material and/or food may result in sensory disapproval. Hence, when packaging
materials are produced by incorporating antioxidants in the packaging matrix, it may
aid in improving food safety and quality by reducing direct accumulation of
chemicals.
4 Conclusion
Nowadays due to recent advancements in technologies and awareness among people
to conserve our planet, there is a great potential for using bioplastics as food
packaging materials. Most of bioplastics are currently employed in the production
of loose film which is having potential to be used for service packaging such as
cutlery, cups, carry bags, and plates and for recent packaging like active packaging
(antimicrobial, antioxidant), intelligent packaging, modified atmospheric packaging,
etc. Over the last few years, there were much efforts undertaken to enhance the
functional properties like flexibility, functionality, biodegradability, stability, and
processability of bioplastics through physical, biological, and chemical treatment
such as blending, compounding, copolymerization, and fermentation. The
bioplastics developed by improving the functional properties may have almost
same properties like petroleum-based plastics, but due the high developmental
costs involved, the cost of production of biopolymers are still high. More investigations are needed in the future toward the development of cost effective intelligent
and smart packaging systems, which can be able to provide information related to
properties of the food within the package (microbiological safety, quality, shelf life,
nutritional value). The smart packaging systems not only provide information
regarding food to customers; they also act as potential barrier in safeguarding the
food and ensuring the integrity of food properties. On the other note, it is also
expected that more support is needed from the governments, particularly in the
developed countries to cut down the large price difference between biodegradable
packaging and conventional plastic packaging.
Recent Developments in Food-Based Bioplastics Production
121