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Trends in the use of natural antioxidants in active food packaging: a review

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dc.contributor.authorSanches-Silva, A.
dc.contributor.authorCosta, D.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorBuonocore, GG
dc.contributor.authorRamos, F
dc.contributor.authorCastilho, MC
dc.contributor.authorMachado, AV
dc.contributor.authorCosta, H.S.
dc.date.accessioned2015-01-05T17:09:32Z
dc.date.available2015-01-05T17:09:32Z
dc.date.issued2014
dc.description.abstractThe demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.por
dc.description.sponsorshipThis work was supported by Project Number PTDC/AGR-TEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf life) and funded by the Foundation for Science and Technology (FCT)and COMPETE Programme [grant number FCOMP-01-0124-FEDER-028015]. Tânia G. Albuquerque is grateful for a research grant [grant number BRJ/DAN-2012] funded by the National Institute of Health Dr Ricardo Jorge, I.P.por
dc.identifier.citationFood Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(3):374-95. doi: 10.1080/19440049.2013.879215. Epub 2014 Mar 4por
dc.identifier.doi10.1080/19440049.2013.879215
dc.identifier.issn1944-0049
dc.identifier.urihttp://hdl.handle.net/10400.18/2573
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherTaylor & Francis/International Society for Mycotoxicologypor
dc.relationProject Number PTDC/AGR-TEC/3366/2012 with the acronym Rose4Pack (Biodegradable active packaging with rosemary extract (Rosmarinus officinalis L.) to improve food shelf life)por
dc.relation.publisherversionhttp://www.tandfonline.com/doi/abs/10.1080/19440049.2013.879215#tabModulepor
dc.subjectSegurança Alimentarpor
dc.subjectActive Food Packagingpor
dc.subjectBiodegradable Packagingpor
dc.subjectEdible Filmspor
dc.subjectAstaxanthinpor
dc.subjectChitosanpor
dc.subjectα-tocopherolpor
dc.subjectNatural Antioxidantspor
dc.titleTrends in the use of natural antioxidants in active food packaging: a reviewpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage395por
oaire.citation.startPage374por
oaire.citation.titleFood Additives and Contaminants: Part A: Chemistry, Analysis, Control, Exposure and Risk Assessmentpor
oaire.citation.volume31(3)por
rcaap.rightsembargoedAccesspor
rcaap.typearticlepor

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