radical scavenger (for example, α-tocopherol) and a transition metal has done
successfully (Kirschweng et al. 2017).
Another study indicated that nanoparticles loaded with α-tocopherol and iron
chloride added to the gelatin films constituted the oxygen scavenging capacity (Byun
et al. 2012). The inclusion complex showing stability in terms of its chemicalthermal stability is released. The nanocrystalline based on titania under UV radiation
showed photocatalytic activity that has gained specific attention. An ascorbyl palmitate-β-cyclodextrin inclusion complex was found to be useful as an effective oxygen
scavenger (Byun and Whiteside 2012). Titania nanoparticles were added to different
polymers to successfully develop oxygen scavenger films (Jong-Whan et al. 2013).
Organic substances can be oxidized O 2 consumption and CO 2 production due to the
light-induced catalytic activity of nanocrystalline based on TiO 2 on the polymer
surfaces. Photocatalytic titanium films have potential as antimicrobial packaging
system as they are known for microbes-inactivation (Lee and Ko 2014).
15.2.5 Antioxidant Packaging
Fat oxidation is one of the vital processes responsible for food spoilage due to
microbial growth. On the other hand, lipids oxidation in foods reduces their shelf life
because of variations in taste and aroma. It also reduces the functionality, textures,
and nutritional quality of the muscle foods and reduces the nutritional quality of the
food products (Pereira de et al. 2010; Busolo and Lagaron 2012).
The application of oxygen scavengers and antioxidants packaging material can
prevent the oxidation of food. The oxidation process which affects the food quality is
thereby prevented or slowed down with such a packaging (Joaquín et al. 2014).
Natural oxidants like Vitamin E and the extract rich in phenolic compounds (clove,
oregano, cinnamon, ginger, etc.) are the additives that are gathering regard (Jeannine
et al. 2018). Antimicrobial and antioxidant properties are exhibited by spices
containing phenolic groups like flavonoids and various phenolic acids (Maria and
Jose 2012). Yet, the major initiators of oxidation are the radicals (mainly hydroxyl,
oxo, and superoxide) produced through the oxidation process. Rapid elimination of
radicals on their formation itself can, therefore, prevent oxidation. Further oxidation
is also prevented by some natural compounds that trap the radicals and react
efficiently with them. The sole presence of a radical scavenger is far effective over
high barrier or vacuum packaging materials to protect food against oxidation in such
a case. The stability of myoglobin and the fresh meat against oxidation can be
improved by the application of antioxidant-based active film used in the preservation
of fresh meat (Silvia et al. 2017). An increase in fresh odor and improved oxidative
stability has been observed in lamb steaks using an active film based on rosemary
and oregano (Yingchun et al. 2016). Lipid oxidation in milk powder can be delayed
through α-tocopherol migration from an active packaging film (fabricated with the
high-density polyethylene, ethylene vinyl alcohol, and α-tocopherol) (Silvia et al.
2017). Apple slices have been covered with cellulosic films incorporated with
cysteine and sulfite to obtain brighter apples with less browning (Magnea et al.
316
B. Mishra et al.
successfully (Kirschweng et al. 2017).
Another study indicated that nanoparticles loaded with α-tocopherol and iron
chloride added to the gelatin films constituted the oxygen scavenging capacity (Byun
et al. 2012). The inclusion complex showing stability in terms of its chemicalthermal stability is released. The nanocrystalline based on titania under UV radiation
showed photocatalytic activity that has gained specific attention. An ascorbyl palmitate-β-cyclodextrin inclusion complex was found to be useful as an effective oxygen
scavenger (Byun and Whiteside 2012). Titania nanoparticles were added to different
polymers to successfully develop oxygen scavenger films (Jong-Whan et al. 2013).
Organic substances can be oxidized O 2 consumption and CO 2 production due to the
light-induced catalytic activity of nanocrystalline based on TiO 2 on the polymer
surfaces. Photocatalytic titanium films have potential as antimicrobial packaging
system as they are known for microbes-inactivation (Lee and Ko 2014).
15.2.5 Antioxidant Packaging
Fat oxidation is one of the vital processes responsible for food spoilage due to
microbial growth. On the other hand, lipids oxidation in foods reduces their shelf life
because of variations in taste and aroma. It also reduces the functionality, textures,
and nutritional quality of the muscle foods and reduces the nutritional quality of the
food products (Pereira de et al. 2010; Busolo and Lagaron 2012).
The application of oxygen scavengers and antioxidants packaging material can
prevent the oxidation of food. The oxidation process which affects the food quality is
thereby prevented or slowed down with such a packaging (Joaquín et al. 2014).
Natural oxidants like Vitamin E and the extract rich in phenolic compounds (clove,
oregano, cinnamon, ginger, etc.) are the additives that are gathering regard (Jeannine
et al. 2018). Antimicrobial and antioxidant properties are exhibited by spices
containing phenolic groups like flavonoids and various phenolic acids (Maria and
Jose 2012). Yet, the major initiators of oxidation are the radicals (mainly hydroxyl,
oxo, and superoxide) produced through the oxidation process. Rapid elimination of
radicals on their formation itself can, therefore, prevent oxidation. Further oxidation
is also prevented by some natural compounds that trap the radicals and react
efficiently with them. The sole presence of a radical scavenger is far effective over
high barrier or vacuum packaging materials to protect food against oxidation in such
a case. The stability of myoglobin and the fresh meat against oxidation can be
improved by the application of antioxidant-based active film used in the preservation
of fresh meat (Silvia et al. 2017). An increase in fresh odor and improved oxidative
stability has been observed in lamb steaks using an active film based on rosemary
and oregano (Yingchun et al. 2016). Lipid oxidation in milk powder can be delayed
through α-tocopherol migration from an active packaging film (fabricated with the
high-density polyethylene, ethylene vinyl alcohol, and α-tocopherol) (Silvia et al.
2017). Apple slices have been covered with cellulosic films incorporated with
cysteine and sulfite to obtain brighter apples with less browning (Magnea et al.
316
B. Mishra et al.