Antioxidant applications in active food packaging
| Antioxidants | Polymer matrix | Food sample | Effects of antioxidant on food packaging | Reference |
|---|---|---|---|---|
| Citric acid | Corn starch | Vacuum-packed ground beef | The films showed higher biodegradability, reduction of the total bacterial count (TBC), and a beneficial effect on the color of the meat; maintenance of the cherry-red color of meat. | [219] |
| Mango leaf extract | Polyethylene teraphthalate (PET) + polypropylene (PP) | Fruits and vegetables | High phenolics load, antioxidant capacity. | [220] |
| Banana peel extract | CTS | Apple | Improving the postharvest quality of apple fruit. | [221] |
| Moringa oleifera Lam. leaf extract | Fish skin gelatin film | Gouda cheese | Inhibited the microbial growth and retarded the lipid oxidation of cheese. | [222] |
| Bamboo leaf antioxidant | Konjac glucomannan (KGM)/CTS/citric acid composite film | Food simulants | Significantly improved the oxidation resistance, anti-UV-visible, and mechanical properties of the materials. | [223] |
| Fresh blood orange (citrus sinensis) peel extract | Gelatin | Food simulants | Modified the mechanical and thermal properties of gelatin films, higher antioxidant properties. | [224] |
| Rice straw extract | Starch | Food simulants | Improved the oxygen barrier properties without negatively affecting the thermal and the water vapor barrier properties. | [225] |
| Purple-fleshed sweet potato extract | CTS | Food simulants | Increase the thickness, water solubility, UV-visible light barrier property, and thermal stability of CTS film. Scavenge free radicals in dose- and time-dependent manners. | [226] |
| Pineapple peel extract | Polyvinil alcohol/Corn starch | Food simulants | Increase thickness and water vapor permeability, thermal stability as the degradation occurred above 300°C, and the antioxidant properties. | [227] |
| Orange peel extract | Gum arabic/Cr2O3 NPs | Food simulants | Significant increase in water vapor permeability, weight loss, tensile strength, Young’s modulus, thermal stability, the antimicrobial properties. | [228] |