This review discusses the latest advances in composition of gelatin-based edible films and coatings, including nanoparticle addition, their properties are reviewed along potential for application food packaging industry. Gelatin is an important biopolymer derived from collagen extensively used by various industries because its technological functional properties. Nowadays, a very wide range components available to be included as additives improve properties, well applications future...

The interest for the development of new active packaging materials has rapidly increased in last few years. Antimicrobial is a potential alternative to protect perishable products during their preparation, storage and distribution increase shelf-life by reducing bacterial fungal growth. This review underlines most recent trends use edible coatings enriched with antimicrobial agents reduce growth different microorganisms, such as Gram-negative Gram-positive bacteria, molds yeasts. application...

ABSTRACT Active edible films represent one of the current and future trends in development new polymers for selected applications, particularly food packaging. Some biopolymers show excellent performance as carriers active compounds extracted from natural sources are able to be released at a controlled rate packaged food. In this review we aim present, comprehensive way, most recent advances updates subject, where much research is currently ongoing studies reported very often. This focuses...

The most fashionable trends in food packaging research are targeted towards improvements quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources presenting biodegradable characteristics. Edible films represent a key area development new multifunctional materials their character properties effectively protect with no waste production. edible should considered as clean elegant solution problems related disposal...

Natural additives obtained from herbs and spices are being increasingly used in the food packaging industry.

A microwave-assisted extraction (MAE) procedure to isolate phenolic compounds from almond skin byproducts was optimized. three-level, three-factor Box–Behnken design used evaluate the effect of weight, microwave power, and irradiation time on total content (TPC) antioxidant activity (DPPH). Almond weight most important parameter in studied responses. The best achieved using 4 g, 60 s, 100 W, mL 70% (v/v) ethanol. TPC, (DPPH, FRAP), chemical composition (HPLC-DAD-ESI-MS/MS) were determined by...

Almond ( Prunus amygdalus ) is one of the most common tree nuts on a worldwide basis. This nut highly regarded in food and cosmetic industries. However, for all these applications, almonds are used without their shell protection, which industrially removed contributing approximately 35-75% total fruit weight. residue normally incinerated or dumped, causing several environmental problems. In this study, novel cellulose nanocrystal (CNCs) extraction procedure from almond (AS) waste by using...

In this study, the effect of different cooking processes (blanching, roasting and frying) on oxidative stability almonds under normal storage accelerated oxidation conditions were investigated. Fried showed higher initial linoleic acid content due to oil frying medium migration samples. As time increased, a trend in fatty composition was obtained depending used. Samples processed at high temperatures presented an PV, resulting advanced state oxidation. A simultaneous formation hydroperoxides...

Pomegranate (Punica granatum L.) seed juice by-product (PSP) was added as reinforcing and antimicrobial agent to fish gelatin (FG) films a promising eco-friendly active material for food packaging applications. A complete linkage analysis of polysaccharides in PSP showed xylan cellulose main components. This residue also high total phenolic content antioxidant activity. Three formulations were processed by adding FG (0, 10, 30 wt. %) the casting technique, showing with 10 % best performance....

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 0.2 wt%) were prepared by using the casting technique further solvent-evaporation. OE showed high total phenolic flavonoids contents antioxidant activity, which was evaluated three methods: free radical scavenging assay (1,1-dipheny l-2-picrylhydrazyl) DPPH, 2,2-azino-bis...

In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The (ASE) was obtained microwave-assisted extraction, while (CNCs) extracted AS a sequential process of alkalization, acetylation acid hydrolysis. Four formulations adding 0 (control), 6 wt.% ASE (FG/ASE), 4.5 CNCs (FG/CNC) + CNCs, respectively, (FG/ASE CNC)...

In this study we provide an overview of the latest developments on extraction, production, modification and applications fruit residues by-products in formation protein-based biopolymers, particular for formulation edible films. Our aim was mainly to demonstrate highly transdisciplinary character these topics by giving main research chemistry engineering aspects biopolymers. These innovative raw materials have been evaluated production biomaterials be used some key sectors, such as food packaging.

Edible films based on the addition of Aloe Vera gel (AV) into fish gelatin (FG) with antimicrobial and functional properties for food packaging applications were proposed in this work. AV showed an amphiphilic nature by infrared spectroscopy, high total phenolics content (TPC), antioxidant activity thermal stability initial degradation temperature 174 ± 2 °C. Mannose glucose quantified as main monosaccharides whereas linkage composition study confirmed presence acemannan active...

Abstract In this study, a pioneering cascade method involving ultrasound-assisted extraction (UAE) and Box–Behnken Design (BBD) was optimized to valorize pineapple core waste by the sequential of, firstly phenolic compounds and, secondly, carotenoids. The effectiveness of evaluated based on total polyphenol content (TPC) antioxidant activity using 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) ferric reducing power (FRAP) assays. Characterization carotenoids performed...

The industrial interest for microencapsulation techniques to produce innovative materials has increased in the last years. Microencapsulation shows several advantages textile industries since active compounds, such as vitamins, essential oils, antimicrobials and/or antibiotics can be isolated protect them from environment factors (oxygen, light, moisture and temperature). Microcapsules are also used controlled release of fragrances or even heat, mask undesired properties components convert...

Antioxidant films based on poly(ε-caprolactone) (PCL) containing almond skin extract (ASE) were developed for food packaging applications. The effect of ASE incorporation the morphological, structural, colour, mechanical, thermal, barrier and antioxidant properties prepared evaluated. tensile thermal not altered due to addition. Although no significant differences observed oxygen permeability samples, some increase in water absorption vapour was active hydrophilic character phenolic...

The effect of different cooking processes such as frying and roasting on the oxidative stability sunflower seeds was evaluated under accelerated oxidation normal storage conditions. fatty acid composition by GC-MS showed a higher amount linoleic in fried samples due to replacement seed moisture oil. On other hand, roasted presented oleic content. DSC TGA results some decrease thermal samples, whereas PV AV formation primary secondary products, with increasing time. Roasted seven main...