Berry anthocyanin-based films in smart food packaging: A mini-review

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2022

Autores

Neves, D (Autor) Outra; Paula B Andrade (Autor) FFUP; Videira, RA (Autor) Outra; Victor de Freitas (Autor) FCUP; Luis Cruz (Autor) FCUP

Revista

Título: Food Hydrocolloids

Vol. 133

ISSN: 0268-005X

Editora: Elsevier

Indexação

ISI Web of Knowledge - 39 Citações

Scopus - 49 Citações

Outras Informações

ID Authenticus: P-00W-VSX

DOI: 10.1016/j.foodhyd.2022.107885

Abstract (EN): Smart packaging is an emergent technology in food industry, incorporating intelligent and active materials capable to detect spoilage in real-time and extend the food shelf-life. The current trend is to create sustainable packs made of biopolymers and extracts of anthocyanins, the polyphenol pigments of plants endowed with antioxidant activity and pH-responsive properties to monitor microbial food deterioration. Indeed, a large number of articles were published about anthocyanin films over the last decade, nevertheless, none study categorizes the films by the type of source of anthocyanin extracts (vegetables, fruits, flowers). Thus, this review summarizes the state-of-the-art of smart packaging films based on anthocyanin extracts from berries, namely, their preparation, characterization, and validation in real systems. Various berries from Ericaceae (blueberry), Rosaceae (blackberry), and other families (mulberry) have been integrated into food films, mostly by casting technique. The films are described in terms of morphology, mechanical, and physicochemical features, and validated as pH intelligent indicators of food freshness, or active packs against lipid oxidation. Some anthocyanin films emerge like dual-functional packaging , but stability studies (temperature, light) are required to their industrial scale-up nowadays.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13