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Projeto de investigação
Desenvolvimento de Embalagem Ativa à Base de Extrato de Cardo para Extensão da Vida Útil de alimentos
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Emerging Trends in Active Packaging for Food
Publication . Andrade, Mariana A.; Barbosa, Cássia H.; Ribeiro-Santos, Regiane; Tomé, Sidney; Fernando, Ana Luísa; Silva, Ana Sanches; Vilarinho, Fernanda; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; MDPI - Multidisciplinary Digital Publishing Institute
The development of active food packaging has evolved rapidly in recent years, offering innovative solutions to enhance food preservation and safety while addressing sustainability challenges. This review compiles and analyzes recent advancements (2019–2024) in release-type active packaging, focusing on essential oils, natural extracts, and phenolic compounds as active agents. Primarily plant-derived, these compounds exhibit significant antioxidant and antimicrobial activities, extending shelf life and enhancing food quality. Technological strategies such as encapsulation and polymer blending have been increasingly adopted to overcome challenges related to volatility, solubility, and sensory impact. Integrating bio-based polymers, including chitosan, starch, and polylactic acid, further supports the development of environmentally friendly packaging systems. This review also highlights trends in compound-specific research, release mechanisms, and commercial applications, including a detailed analysis of patents and case studies across various food matrices. These developments have already been translated into practical applications, such as antimicrobial sachets for meat and essential oil-based pads for fresh produce. Moreover, by promoting the valorization of agro-industrial by-products and the use of biodegradable materials, emission-type active packaging contributes to the principles of the circular economy. This comprehensive overview underscores the potential of natural bioactive compounds in advancing sustainable and functional food packaging technologies.
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract
Publication . Andrade, Mariana A.; Barbosa, Cássia H.; Mariño-Cortegoso, Sandra; Barbosa-Pereira, Letricia; Sendón, Raquel; Buonocore, Giovanna G.; Stanzione, Mariamelia; Coelho, Anabela; Correia, Cristina Belo; Saraiva, Margarida; Quirós, Ana Rodríguez Bernaldo de; Vilarinho, Fernanda; Khwaldia, Khaoula; Silva, Ana Sanches; Ramos, Fernando; DQ - Departamento de Química; MEtRICS - Centro de Engenharia Mecânica e Sustentabilidade de Recursos; MDPI - Multidisciplinary Digital Publishing Institute
Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was tested in two model foods: almonds, packaged with LDPE/4LE, PLA/4LE and PLA/6LE for a maximum period of 60 days at 40 °C (accelerated assay); and beef meat, packaged with the PLA/6LE for a maximum period of 11 days at 4 °C. The LE improved the WVP in all of the active films by 33%, 20% and 60% for the LDPE/4LE, PLA/4LE and PLA/6LE films, respectively. At the end of 10 days, the migration of phenolic compounds through the PLA films was measured to be 142.27 and 114.9 μg/dm2 for the PLA/4LE and PLA/6LE films, respectively, and was significantly higher than phenolic compounds migration measured for the LDPE/4LE (15.97 μg/dm2). Naringenin, apigenin, ferulic acid, eriocitrin, hesperidin and 4-hydroxybenzoic acid were the main identified compounds in the PLA, but only 4-hydroxybenzoic acid, naringenin and p-coumaric acid were identified in the LDPE films. Regarding the films’ ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxidation in almonds for 30 days. When applied to raw beef meat, the PLA/6LE packaging was able to significantly inhibit lipid oxidation for 6 days, and successfully inhibited total microorganisms’ growth until the 8th day of storage.
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Fundação para a Ciência e a Tecnologia
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PDQI
Número da atribuição
2021.08154.BD