Natural Ingredients as Additive for Active Antioxidant Food Packaging
Active packaging materials have been developed to interact with the packed products and to extend their shelf life. When regarding antioxidant active packaging, it also has the advantage of allowing lower antioxidant addition to the food product. Although
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Natural Ingredients as Additive for Active Antioxidant Food Packaging Carolina Oliveira de Souza, Pricila Veiga-Santos, and Janice Izabel Druzian
Abstract Active packaging materials have been developed to interact with the packed products and to extend their shelf life. When regarding antioxidant active packaging, it also has the advantage of allowing lower antioxidant addition to the food product. Although many synthetic antioxidant have already been used as antioxidant additives for polymers, recent studies have demonstrated that natural antioxidants are promising sources of additives. In this chapter, some aspects related to natural antioxidants have been reviewed and a few natural antioxidant sources, used as additive for active antioxidant food packaging materials, have been discussed. Keywords Antioxidant • Active packaging • Natural additives
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Introduction
Packaging materials are traditionally used to hold, protect, and sell food products. The protecting layer has the aim of preserving quality in order to minimize physical, chemical, and biochemical alterations that might contribute to the product degradation. The food industry, seeking for competitive advantages, search for safe and high-quality products. In this matter, packaging systems have been studied with the objective to interact with the packaged food, helping to extend shelf life (Azeredo et al. 2000). Such packaging materials are called “active packagings.” The term “active” has been applied for the first time to food by Ted Labuza, in 1987, in a Scottish Conference about the nutritional impact of processed foods
C.O. de Souza • J.I. Druzian Faculty of Pharmacy, UFBA, 40170.970 Salvador, BA, Brazil P. Veiga-Santos (*) UNESP – Universidade Estadual Paulista, 18610.307 Botucatu, SP, Brazil e-mail: [email protected] G.P.P. Lima and F. Vianello (eds.), Food Quality, Safety and Technology, DOI 10.1007/978-3-7091-1640-1_12, © Springer-Verlag Wien 2013
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(Rooney 2005) and the article that literally applied the term “active packaging” was first published in December of 1986, entitled “Alcan Micro Match: an active packaging system” by Smith, J.D. (Mendes 2010). Among the most important active packaging materials is the antioxidant packaging, which has a protective effect against the oxidation of the packed product (Vermeiren et al. 1999; Lo´pez-de-Dicastillo et al. 2012). Its utilization in food can also allow the production of food with lower antioxidant addition (Rooney 1995; Soares and Hotchkiss 1998; Hayashi et al. 2006; Souza et al. 2011), helping to avoid allergies related to food preservative ingestion (Ahvenainen 2003). Among the many existing antioxidant additives, those from natural sources have been cited as promising substitutes for synthetic additives in packaging materials (Hayashi et al. 2006; Grisi et al. 2008; Souza et al. 2011). In this work, some aspects related to natural antioxidants have been considered and a few natural antioxidant sources, used as additive for active antioxidant packaging
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