2014). Diffusion and evaporation of antioxidant substrate from the surface of the
film lead to decreasing its contents during storage through the film. Addition of an
extra layer of the film having low permeability to antioxidants (Elahe et al. 2018) or
the use of cyclodextrins (Atul et al. 2017) can prevent this decrease in the concentration of antioxidants applied for fresh meat, nuts, butter, oil, fruits bakery products.
15.2.6 Bioactive Edible Packaging Films
Recent days extensive research works have been conducted to develop biodegradable and edible packaging material from natural polymers to avoid the problems
caused by the synthetic plastics. These biodegradable packaging materials can
remediate the environmental problems and growing health concerns. Basically,
these kinds of films are prepared from fruits extracts, juice, pulp, and vegetable
purees due to its edible property, easy collection, and facile processing. Utilization
of agriculture by-products like fruit peels and vegetable skins has drawn the attention
of the researchers to prepare this edible film, and this can address the sustainability of
environment and resource re-cycling process. The phenolic compounds obtained
from the phytochemicals play a major role as the additives in the edible package.
These can even improve the functional and physical properties of the film through
cross-linking within the protein or polysaccharides based (Nie et al. 2015).
The tea polyphenol was used as natural antimicrobial agents in various food
industries considering its biocompatibility, nontoxic, and low cost by some
researchers (Shao et al. 2018). The edible packaging film was developed by
incorporating the active ingredients of tea polyphenol into protein, polysaccharides,
gelatin, and starch, etc. (Li et al. 2012; Liu et al. 2015; Dou et al. 2018). The shelf life
and quality of oil was maintained by developing the active film made from gelatin
and impregnated with tea polyphenol by retarding the lipid oxidation (Volpe et al.
2017).
15.3 Factors to Be Considered for Commercialization of the
Active Packaging System
While designing and modeling antimicrobial film or packaging system for food
preservation, there are several factors to be taken into consideration. Also, the choice
of each substrate in conjunction with antimicrobial substance plays a vital role in the
development of antimicrobial packaging system. With varying types of foods and
nature of the antimicrobial components, physico-mechanical activities of package
might change accordingly. Various factors responsible for development of active
packaging system have been illustrated in Fig. 15.2.
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
317
film lead to decreasing its contents during storage through the film. Addition of an
extra layer of the film having low permeability to antioxidants (Elahe et al. 2018) or
the use of cyclodextrins (Atul et al. 2017) can prevent this decrease in the concentration of antioxidants applied for fresh meat, nuts, butter, oil, fruits bakery products.
15.2.6 Bioactive Edible Packaging Films
Recent days extensive research works have been conducted to develop biodegradable and edible packaging material from natural polymers to avoid the problems
caused by the synthetic plastics. These biodegradable packaging materials can
remediate the environmental problems and growing health concerns. Basically,
these kinds of films are prepared from fruits extracts, juice, pulp, and vegetable
purees due to its edible property, easy collection, and facile processing. Utilization
of agriculture by-products like fruit peels and vegetable skins has drawn the attention
of the researchers to prepare this edible film, and this can address the sustainability of
environment and resource re-cycling process. The phenolic compounds obtained
from the phytochemicals play a major role as the additives in the edible package.
These can even improve the functional and physical properties of the film through
cross-linking within the protein or polysaccharides based (Nie et al. 2015).
The tea polyphenol was used as natural antimicrobial agents in various food
industries considering its biocompatibility, nontoxic, and low cost by some
researchers (Shao et al. 2018). The edible packaging film was developed by
incorporating the active ingredients of tea polyphenol into protein, polysaccharides,
gelatin, and starch, etc. (Li et al. 2012; Liu et al. 2015; Dou et al. 2018). The shelf life
and quality of oil was maintained by developing the active film made from gelatin
and impregnated with tea polyphenol by retarding the lipid oxidation (Volpe et al.
2017).
15.3 Factors to Be Considered for Commercialization of the
Active Packaging System
While designing and modeling antimicrobial film or packaging system for food
preservation, there are several factors to be taken into consideration. Also, the choice
of each substrate in conjunction with antimicrobial substance plays a vital role in the
development of antimicrobial packaging system. With varying types of foods and
nature of the antimicrobial components, physico-mechanical activities of package
might change accordingly. Various factors responsible for development of active
packaging system have been illustrated in Fig. 15.2.
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
317