Current Trends in the Utilization of Essential Oils for Polysaccharide- and Protein-Derived Food Packaging Materials

生物高聚物 食品包装 抗菌剂 活性包装 食品工业 食品科学 材料科学 保质期 化学 纳米技术 聚合物 有机化学 复合材料
作者
Muhammad Zubair,Sohail Anjum Shahzad,Ajaz Hussain,Rehan Ali Pradhan,Muhammad Arshad,Aman Ullah
出处
期刊:Polymers [MDPI AG]
卷期号:14 (6): 1146-1146 被引量:15
标识
DOI:10.3390/polym14061146
摘要

Essential oils (EOs) have received attention in the food industry for developing biopolymer-derived food packaging materials. EOs are an excellent choice to replace petroleum-derived additives in food packaging materials due to their abundance in nature, eco-friendliness, and superior antimicrobial and antioxidant attributes. Thus far, EOs have been used in cellulose-, starch-, chitosan-, and protein-based food packaging materials. Biopolymer-based materials have lower antioxidant and antibacterial properties in comparison with their counterparts, and are not suitable for food packaging applications. Various synthetic-based compounds are being used to improve the antimicrobial and antioxidant properties of biopolymers. However, natural essential oils are sustainable and non-harmful alternatives to synthetic antimicrobial and antioxidant agents for use in biopolymer-derived food packaging materials. The incorporation of EOs into the polymeric matrix affects their physicochemical properties, particularly improving their antimicrobial and antioxidant properties. EOs in the food packaging materials increase the shelf life of the packaged food, inhibit the growth of microorganisms, and provide protection against oxidation. Essential oils also influence other properties, such as tensile, barrier, and optical properties of the biopolymers. This review article gives a detailed overview of the use of EOs in biopolymer-derived food packaging materials. The innovative ways of incorporating of EOs into food packaging materials are also highlighted, and future perspectives are discussed.
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