| Autor: |
Munteanu BS; Faculty of Physics, Alexandru Ioan Cuza University, 11 Carol I Bvd, 700506 Iasi, Romania., Vasile C; Laboratory of Physical Chemistry of Polymers, 'P. Poni' Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania. |
| Jazyk: |
angličtina |
| Zdroj: |
Polymers [Polymers (Basel)] 2021 Oct 31; Vol. 13 (21). Date of Electronic Publication: 2021 Oct 31. |
| DOI: |
10.3390/polym13213771 |
| Abstrakt: |
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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