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Use of essential oils in active food packaging: recent advances and future trends

2017-03Journal article Restricted access
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dc.contributor.authorRibeiro-Santos, R.
dc.contributor.authorAndrade, M.
dc.contributor.authorMelo, N.
dc.contributor.authorSanches-Silva, A.
dc.date.accessioned2017-03-02T16:04:42Z
dc.date.available2021-04-01T00:30:09Z
dc.date.issued2017-03
dc.description.abstractBackground: Essential oils (EOs) extracted from plants have been the focus of numerous researches due to their potential in the food and pharmaceutical industries and aromatherapy. Scope and approach: The effectiveness of EO may be observed in antimicrobial and antioxidant tests. Volatile compounds are present in EOs and are responsible by their biological activities, namely antimicrobial and antioxidant capacity. Several manuscripts and patents have emerged with applications of EOs and their constituents, and their incorporation into food packaging. These packages with EOs have shown efficiency against microorganisms and oxidants in vitro, in tests with food and/or food simulants evaluation tests. In line with this, chromatographic techniques can be used to identify the main volatile compounds present in EOs or to determine the compounds that migrated from packaging to food or food simulants. This review provides a concise and critical insight in the use of EOs with emphasis in food applications. The innovative food packaging applications are highlighted and future trends are discussed. Key findings and conclusions: In general, EOs extend food stability during storage, inhibiting the growth of spoilage or pathogenic microorganisms and protecting against oxidation. Moreover, in spite of the potential of EOs, more studies should evaluate their safety and possible side effects before considering their use for food purposes.pt_PT
dc.description.sponsorshipThis work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institute of Health Dr Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Tech. 2017;61:49-56pt_PT
dc.identifier.doi10.1016/j.tifs.2016.11.021pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/4405
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier/European Federation of Food Science and Technology (EFFoST), and the International Union of Food Science and Technology (IUFoST)pt_PT
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0924224416303521pt_PT
dc.subjectActive Food Packagingpt_PT
dc.subjectAntimicrobialpt_PT
dc.subjectAntioxidantpt_PT
dc.subjectFood Safetypt_PT
dc.subjectMigrationpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.subjectComposição de Alimentospt_PT
dc.titleUse of essential oils in active food packaging: recent advances and future trendspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage140pt_PT
oaire.citation.startPage132pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume61pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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