15.4.3 Polymer Nanotechnology in Packaging
Over 30,000 various natural and synthetic polymers are known today and it is
important to understand their effects on human health before utilizing them as
packaging systems. Bio-nanofibers such as chitosan, cellulose, and collagen have
superior properties compared to traditional polymers—high specific surface area per
unit of weight, excellent mechanical properties, and are light. These properties make
them ideal, either as packaging materials or as additives to be integrated into polymer
matrix by injection to improve function (Zhongxiang et al. 2017). New innovations
Table 15.3 Antioxidant agent with edible films for fruits and vegetable preservation for commercial applications
Film or coating
Antioxidant
compound
Application Analyses
References
Chitosan coatings
Garlic, cranberry,
carvacrol
rosemary, onion
Squash
butternut
Polyphenol oxidase
and peroxidase
activities
Volpe
et al.
(2017)
Whey protein
concentrate and
beeswax
Ascorbic acid,
cysteine, and
4-hexylresorcinol
(4-hexyl)
Apple
Weight loss, color,
sensory evaluation
Kenneth
(2017)
Methylcellulose
polyethylene
glycol and stearic
acid in 3.0 g:1 mL
ratio
Ascorbic acid,
citric acid
Apricots
and green
peppers
Water loss, vitamin C
Lecoq etal.
(2016)
Gellan and
alginate with
glycerol
Ascorbic acid
Papaya
Respiration rate, water
loss, firmness, content
of ascorbic acid, and
production of ethylene
Jian-Hua
et al.
(2014), Ye
(2016)
Table 15.4 Antioxidant agent with edible films for meat and fish preservation for commercial
applications
Polymeric
materials
Antioxidant
compound
Application Analyses
Reference
Milk proteinbased film
Oregano and/or
pimento essential
oils
Beef
muscle
TBA
Kenneth
(2017)
Gelatin-based
films with
chitosan
Rosemary or
oregano essential
oils
Coldsmoked
sardine
TBA, total phenol,
FRAP method
Dobias et al.
(2000)
Soy protein
Ferulic acid
Lard
PV
Garcia et al.
(2004)
Alginate and
glycerol coating
Sodium ascorbate
and citric acid
Buffalo
meat
patties
TBA, tyrosine
value, sensory
quality
Ayranci and
Tunc (2004)
Chitosan
coatings
Fish oil, vitamin E
Lingcod
fillets
TBA
Lecoq et al.
(2016)
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
321
Over 30,000 various natural and synthetic polymers are known today and it is
important to understand their effects on human health before utilizing them as
packaging systems. Bio-nanofibers such as chitosan, cellulose, and collagen have
superior properties compared to traditional polymers—high specific surface area per
unit of weight, excellent mechanical properties, and are light. These properties make
them ideal, either as packaging materials or as additives to be integrated into polymer
matrix by injection to improve function (Zhongxiang et al. 2017). New innovations
Table 15.3 Antioxidant agent with edible films for fruits and vegetable preservation for commercial applications
Film or coating
Antioxidant
compound
Application Analyses
References
Chitosan coatings
Garlic, cranberry,
carvacrol
rosemary, onion
Squash
butternut
Polyphenol oxidase
and peroxidase
activities
Volpe
et al.
(2017)
Whey protein
concentrate and
beeswax
Ascorbic acid,
cysteine, and
4-hexylresorcinol
(4-hexyl)
Apple
Weight loss, color,
sensory evaluation
Kenneth
(2017)
Methylcellulose
polyethylene
glycol and stearic
acid in 3.0 g:1 mL
ratio
Ascorbic acid,
citric acid
Apricots
and green
peppers
Water loss, vitamin C
Lecoq etal.
(2016)
Gellan and
alginate with
glycerol
Ascorbic acid
Papaya
Respiration rate, water
loss, firmness, content
of ascorbic acid, and
production of ethylene
Jian-Hua
et al.
(2014), Ye
(2016)
Table 15.4 Antioxidant agent with edible films for meat and fish preservation for commercial
applications
Polymeric
materials
Antioxidant
compound
Application Analyses
Reference
Milk proteinbased film
Oregano and/or
pimento essential
oils
Beef
muscle
TBA
Kenneth
(2017)
Gelatin-based
films with
chitosan
Rosemary or
oregano essential
oils
Coldsmoked
sardine
TBA, total phenol,
FRAP method
Dobias et al.
(2000)
Soy protein
Ferulic acid
Lard
PV
Garcia et al.
(2004)
Alginate and
glycerol coating
Sodium ascorbate
and citric acid
Buffalo
meat
patties
TBA, tyrosine
value, sensory
quality
Ayranci and
Tunc (2004)
Chitosan
coatings
Fish oil, vitamin E
Lingcod
fillets
TBA
Lecoq et al.
(2016)
15 Film Based Packaging for Food Safety and Preservation: Issues and Perspectives
321