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

• Type: Another Publication in an International Scientific Journal
• Date: 2022

Authors

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

Journal

Title: Food Hydrocolloids

Vol. 133

ISSN: 0268-005X

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 39 Citations

Scopus - 49 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13