Applicability of Agro-Industrial By-Products in Intelligent Food Packaging
Source abstract
Abstract
Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Meat and Animal Product Quality · Advanced Chemical Sensor Technologies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3–5, 400372 Cluj–Napoca, Romania
Funding
Ministerul Educației și Cercetării Științifice · Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii
References (100+)
Show source-provided references
1. Robertson, G.L. (2019). History of Food Packaging. Reference Module in Food Science, Elsevier.10.1016/B978-0-08-100596-5.22535-3 ↗
2. Overview of known plastic packaging-associated chemicals and their hazards10.1016/j.scitotenv.2018.10.015 ↗
3. Active and intelligent food packaging: Legal aspects and safety concerns10.1016/j.tifs.2008.09.011 ↗
4. FAO (2014). Appropriate Food Packaging Solutions for Developing Countries, Food and Agriculture Organization of the United Nations.
5. Wikström, F., Williams, H., Trischler, J., and Rowe, Z. (2019). The Importance of Packaging Functions for Food Waste of Different Products in Households. Sustainability, 11.10.3390/su11092641 ↗
6. Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety
7. Smart Packaging: Opportunities and Challenges10.1016/j.procir.2018.03.240 ↗
8. Active and Intelligent Packaging Food—Research and Development—A Review10.2478/v10222-012-0091-3 ↗
9. Robertson, G.L. (2009). Food Packaging and Shelf Life, CRC Press.10.1201/9781420078459 ↗
10. Intelligent Packaging: Concepts and Applications10.1111/j.1365-2621.2005.tb09052.x ↗
11. Smart packaging of food for the 21st century—A review with futuristic trends, their feasibility and economics10.1016/j.matpr.2018.06.494 ↗
12. New EU regulation aspects and global market of active and intelligent packaging for food industry applications10.1016/j.foodcont.2010.04.028 ↗
13. Ghoshal, G. (2018). Recent Trends in Active, Smart, and Intelligent Packaging for Food Products. Food Packaging and Preservation, Academic Press.10.1016/B978-0-12-811516-9.00010-5 ↗
14. Effective Thermal Conductivity of Porous Media with Roughened Surfaces by Fractal-Monte Carlo Simulations10.1142/S0218348X20500292 ↗
15. The Real Era of the Art of Medicine Begins with Artificial Intelligence10.2196/16295 ↗
16. Artificial Intelligence in Radiotherapy Treatment Planning: Present and Future10.1177/1533033819873922 ↗
17. Future foods: A manifesto for research priorities in structural design of foods10.1039/C9FO02076D ↗
18. Viejo, C.G., Torrico, D.D., Dunshea, F.R., and Fuentes, S. (2019). Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages. Beverages, 5.10.3390/beverages5040062 ↗
19. Intelligent packaging: Trends and applications in food systems10.1016/j.tifs.2019.09.008 ↗
20. Majid, I., Thakur, M., and Nanda, V. (2018). Innovative and Safe Packaging Technologies for Food and Beverages: Updated Review. Innovations in Technologies for Fermented Food and Beverage Industries, Springer.10.1007/978-3-319-74820-7_13 ↗
21. Opara, U.L., and Mditshwa, A. (2013). A review on the role of packaging in securing food system: Adding value to food products and reducing losses and waste. Afr. J. Agric. Res.
22. Ortega-Rivas, E. (2012). Non-Thermal Food Engineering Operations, Springer.10.1007/978-1-4614-2038-5 ↗
23. Commission, T.E. (2004, January 27). On materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC. Proceedings of the Regulation (EC) No 1935/2004 of the European Parliament and of the Council, Strasbourg, France.
24. Intelligent food packaging: The next generation10.1016/j.tifs.2014.06.009 ↗
25. Commission, E. (2009). Guidance to the commission regulation (EC) No 450/2009 of 29 May 2009 on active and intelligent materials and articles intended to come into contact with food. Off. J. Eur. Union.
26. An overview of the intelligent packaging technologies in the food sector10.1016/j.tifs.2016.02.008 ↗
27. Vilas, C., Mauricio-Iglesias, M., and García, M.R. (2020). Model-based design of smart active packaging systems with antimicrobial activity. Food Packag. Shelf Life, 24.10.1016/j.fpsl.2019.100446 ↗
28. Active and intelligent packaging systems for a modern society10.1016/j.meatsci.2014.06.031 ↗
29. Active and intelligent packaging in meat industry10.1016/j.tifs.2017.01.002 ↗
30. New Trends in Beverage Packaging Systems: A Review10.3390/beverages1040248 ↗
31. The benefits of processing and packaging10.1016/j.tifs.2010.04.001 ↗
32. Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores10.1300/J030v14n04_05 ↗
33. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials10.1016/j.fm.2004.08.006 ↗
34. The application of natural food colorants as indicator substances in intelligent biodegradable packaging materials10.1016/j.fct.2019.110975 ↗
35. Yucel, U. (2016). Intelligent Packaging. Reference Module in Food Science, Elsevier.10.1016/B978-0-08-100596-5.03374-6 ↗
36. Jung H, H., Colin H, L.H., and Rodrigues, E.T. (2005). Intelligent Packaging, Academic Press.
37. Packages that heat and cool themselves
38. YAM, K.L. (2009). The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons.10.1002/9780470541395 ↗
39. Baia, L., Pap, Z., Hernadi, K., and Baia, M. (2020). Removal of bacteria, viruses, and other microbial entities by means of nanoparticles. Advanced Nanostructures for Environmental Health, Elsevier.
40. Smart nanopackaging for the enhancement of food shelf life10.1007/s10311-018-0794-8 ↗
41. Raman spectroscopic analysis of food-borne microorganisms10.1016/j.lwt.2019.108419 ↗
42. Pal, M. (2017). Nanotechnology: A New Approach in Food Packaging. J. Food Microbiol. Saf. Hyg., 2.10.4172/2476-2059.1000121 ↗
43. Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review10.1016/j.foodchem.2019.125915 ↗
44. Martau, G.A., Mihai, M., and Vodnar, D.C. (2019). The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-Biocompatibility, Bioadhesiveness, and Biodegradability. Polymers, 11.10.3390/polym11111837 ↗
45. Natural Fibers and Biopolymers Characterization: A Future Potential Composite Material
46. Development of bionanocomposite materials and its use in coating of Ras cheese10.1016/j.foodchem.2018.07.114 ↗
47. Toxicity mechanism of titanium dioxide and zinc oxide nanoparticles against food pathogens10.1016/j.colsurfb.2016.09.042 ↗
48. Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors10.1016/j.foodres.2018.08.057 ↗
49. Kim, S.K. (2014). Applications of Seafood By-Products in the Food Industry and Human Nutrition, Springer.
50. Acidic proteases from Monterey sardine (Sardinops sagax caerulea) immobilized on shrimp waste chitin and chitosan supports: Searching for a by-product catalytic system10.1007/s12010-013-0407-8 ↗
51. Studies on by-products from the industrial extraction of alginate10.1007/BF02182423 ↗
52. Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins10.1007/s11947-010-0344-2 ↗
53. Ultrasonic and heating extraction of pistachio by-product pectin: Physicochemical, structural characterization and functional measurement10.1007/s11694-019-00315-0 ↗
54. Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film10.1007/s13197-019-04214-6 ↗
55. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols10.1016/j.ijbiomac.2018.03.126 ↗
56. Preparation and characterization of antioxidant and antimicrobial packaging films based on chitosan and proanthocyanidins10.1016/j.ijbiomac.2019.05.042 ↗
57. The effects of Chitosan and grape seed extract-based edible films on the quality of vacuum packaged chicken breast fillets10.1016/j.fpsl.2018.07.006 ↗
58. Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material10.1016/j.foodhyd.2018.07.003 ↗
59. Preparation and characterization of potato starch-thymol dispersion and film as potential antioxidant and antibacterial materials10.1016/j.ijbiomac.2017.05.145 ↗
60. Urea and ethanolamine as a mixed plasticizer for thermoplastic starch10.1016/j.carbpol.2005.11.042 ↗
61. Synthesis of biodegradable films based on cassava starch containing free and nanoencapsulated β-carotene10.1002/pts.2364 ↗
62. Development of antioxidant and intelligent pH-sensing packaging films by incorporating purple-fleshed sweet potato extract into chitosan matrix10.1016/j.foodhyd.2018.12.015 ↗
63. Ma, G., and Chen, Y. (2020). Polyphenol supplementation benefits human health via gut microbiota: A systematic review via meta-analysis. J. Funct. Foods, 66.10.1016/j.jff.2020.103829 ↗
64. Moorthy, M., Chaiyakunapruk, N., Jacob, S.A., and Palanisamy, U.D. (2020). Prebiotic potential of polyphenols, its effect on gut microbiota and anthropometric/clinical markers: A systematic review of randomised controlled trials. Trends Food Sci. Technol.10.1016/j.tifs.2020.03.036 ↗
65. Latest developments in polyphenol recovery and purification from plant by-products: A review10.1016/j.tifs.2020.03.003 ↗
66. Calinoiu, L.F., and Vodnar, D.C. (2019). Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran. Biomolecules, 10.10.3390/biom10010021 ↗
67. Castro-Barquero, S., Shahbaz, M., Estruch, R., and Casas, R. (2019). Cardiovascular Protection by Dietary Polyphenols. Reference Module in Food Science, Elsevier.
68. Total polyphenol intake, polyphenol subtypes and incidence of cardiovascular disease: The SUN cohort study10.1016/j.numecd.2018.09.012 ↗
69. Therapeutic potential of polyphenols in cardiovascular diseases: Regulation of mTOR signaling pathway10.1016/j.phrs.2019.104626 ↗
70. Anti-inflammatory effect of polyphenols from Chilean currants (Ribes magellanicum and R. punctatum) after in vitro gastrointestinal digestion on Caco-2 cells10.1016/j.jff.2019.06.007 ↗
71. The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review10.1016/j.fbio.2020.100547 ↗
72. Blueberry polyphenol-protein food ingredients: The impact of spray drying on the in vitro antioxidant activity, anti-inflammatory markers, glucose metabolism and fibroblast migration10.1016/j.foodchem.2018.12.046 ↗
73. Anti-inflammatory and anticoagulant effects of polyphenol-rich extracts from Thymus atlanticus: An in vitro and in vivo study10.1016/j.jep.2019.112475 ↗
74. Anti-inflammatory and antioxidant effects of polyphenols extracted from Antirhea borbonica medicinal plant on adipocytes exposed to Porphyromonas gingivalis and Escherichia coli lipopolysaccharides10.1016/j.phrs.2017.02.020 ↗
75. Advances on Natural Polyphenols as Anticancer Agents for Skin Cancer10.1016/j.phrs.2019.104584 ↗
76. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects10.1016/j.cofs.2016.02.002 ↗
77. Food Packaging: A Comprehensive Review and Future Trends10.1111/1541-4337.12343 ↗
78. Dobrucka, R., and Przekop, R. (2019). New perspectives in active and intelligent food packaging. J. Food Process. Preserv., 43.10.1111/jfpp.14194 ↗
79. Yam, K.L., and Lee, D.S. (2012). Emerging food packaging technologies: An overview. Emerging Food Packaging Technologies, Woodhead Publishing.10.1533/9780857095664 ↗
80. Development of a novel colorimetric food package label for monitoring lean pork freshness10.1016/j.lwt.2018.09.048 ↗
81. Smart packaging: Sensors for monitoring of food quality and safety
82. Non-destructive monitoring of apple ripeness using an aldehyde sensitive colorimetric sensor10.1016/j.foodchem.2018.02.110 ↗
83. Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review10.1016/j.meatsci.2006.04.024 ↗
84. Leadley, C.E. (2016). The Role of Information Technology Developments in Food Supply Chain Integration and Monitoring. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, Woodhead Publishing.
85. Biosensors: Sense and sensibility10.1039/c3cs35528d ↗
86. (2020, March 26). Flex Alert Company Ltd.. Available online: https://flex-alert.com/.
87. Smart packaging systems for food applications: A review10.1007/s13197-015-1766-7 ↗
88. Galanakis, C.M. (2019). Food Quality and Shelf Life, Elsevier Science.
89. Yahia, E. (2019). Postharvest Technology of Perishable Horticultural Commodities, Woodhead Publishing.
90. (2020, April 04). Mitsubishi Gas Chemical. Available online: https://www.mgc.co.jp/eng/products/sc/rpsystem/metal/indicator.html.
91. Peng, S.-L., Pal, S., and Huang, L. (2020). Principles of Internet of Things (IoT) Ecosystem: Insight Paradigm, Springer.10.1007/978-3-030-33596-0 ↗
92. Dutra Resem Brizio, A.P. (2016). Use of Indicators in Intelligent Food Packaging. Reference Module in Food Science, Elsevier.10.1016/B978-0-08-100596-5.03214-5 ↗
93. (2020, April 06). DSM Invests in Food Freshness Device Company. Available online: https://www.dsm.com/markets/foodandbeverages/fr_FR/home.html.
94. (2020, April 06). Timestrip® Cold Chain Products for Food. Available online: https://timestrip.com/.
95. (2020, April 07). 3M™ MonitorMark™ Time Temperature Indicators. Available online: https://www.3m.com/.
96. Advances in food packaging—A review10.2212/spr.2013.4.7 ↗
97. Use of smart photochromic indicator for dynamic monitoring of the shelf life of chilled chicken based products10.1016/j.meatsci.2013.11.006 ↗
98. (2020, April 07). OnVu time-temperature indicator (TTI) system. Available online: https://www.aiche.org/.
99. Consumption, knowledge, and food safety practices of Brazilian seafood consumers10.1016/j.foodres.2020.109084 ↗
100. (2020, April 08). TTI Label. Available online: http://vitsab.com/en/startpage/.