Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

Ewelina Jamróz , Pavel Kopel

Abstract

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.
Author Ewelina Jamróz (FoFT / DoCh)
Ewelina Jamróz,,
- Department of Chemistry
, Pavel Kopel - Palacky University (UP v Olomouci)
Pavel Kopel,,
-
Journal seriesPolymers, ISSN 2073-4360, (N/A 100 pkt)
Issue year2020
Vol12
No6
Pages1-37
Publication size in sheets1.8
Article number1289
Keywords in Englishbiopolymer films; polysaccharide; protein; active packaging materials; antimicrobial and antioxidant activity; composite materials; plant extracts; essential oil; nanofillers; food packaging systems
ASJC Classification1600 General Chemistry; 2507 Polymers and Plastics
DOIDOI:10.3390/polym12061289
URL https://www.mdpi.com/2073-4360/12/6/1289/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review of 05-06-2020
1 004,88 KB
Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.057; WoS Impact Factor: 2017 = 2.935 (2) - 2017=3.509 (5)
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