Skip to main content
SpringerLink
Log in
Book cover

Food Quality, Safety and Technology pp 179–188Cite as

Natural Ingredients as Additive for Active Antioxidant Food Packaging

  • Conference paper
  • First Online:

  • 2357 Accesses

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.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   139.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD   249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • Ahvenainen R (2003) Active and intelligent packaging-na introduction. In: Ahvenainen R (ed) Novel food packaging techniques. CRC, Cambridge, pp 5–21

    Chapter  Google Scholar 

  • Asensio CM, Nepote V, Grosso NR (2012) Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant. J Food Sci 77:S294–S301

    Article  CAS  Google Scholar 

  • Azeredo HMC, Faria JAF, Azeredo AMC (2000) Embalagens Ativas para alimentos. Ciência e Tecnologia de Alimentos 20:337–341

    Article  Google Scholar 

  • Bonilla J, Atarés L, Vargas M, Chiralt A (2012) Edible films and coatings to prevent the detrimental effect of oxygen on food quality: possibilities and limitations. J Food Eng 110:208–213

    Article  CAS  Google Scholar 

  • Carocho M, Ferreira IC (2012) A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food Chem Toxicol 51:15–25

    Article  Google Scholar 

  • Carocho M, Ferreira ICFR (2013) A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food Chem Toxicol 51:15–25

    Article  CAS  Google Scholar 

  • Colín-Chávez C, Soto-Valdez H, Peralta E, Lizardi-Mendoza J, Balandrán-Quintana RR (2012) Fabrication and properties of antioxidant polyethylene‐based films containing marigold (Tagetes erecta) extract and application on soybean oil stability. Packag Technol Sci. doi:10.1002/pts.1982

    Google Scholar 

  • Cunha NJ, Rabelo MC, Bertini CHCDM, Marques GV, Miranda MRAD (2012) Agronomic characterization and antioxidant potential of fruit from clones of the acerola plant. Revista Ciência Agronômica 43:713–721

    Article  Google Scholar 

  • Grisi CVB, Veiga-Santos P, Silva LT, Cabral-Albuquerque EC, Druzian JI (2008) Evaluation of the viability of incorporating natural antioxidants in bio-based packagings. In: Papadopoulos KN (ed) Food chemistry research developments, vol 1. Nova, Lancaster, pp 1–11

    Google Scholar 

  • Halliwell B (2007) Biochemistry of oxidative stress. Biochem Soc Trans 35:1147–1150

    Article  CAS  Google Scholar 

  • Halliwell B, Gutteridge JM (1995) The definition and measurement of antioxidants in biological systems. Free Radic Biol Med 18:125–126

    Article  CAS  Google Scholar 

  • Hayashi A, Veiga-Santos P, Ditchfield C, Tadini CC (2006) Investigation of antioxidant activity of cassava starch biobased materials. In: VI International symposium on future of food engineering, Warsaw, Poland, in CD

    Google Scholar 

  • Kancheva VD (2009) Phenolic antioxidants – radical-scavenging and chain-breaking activity: a comparative study. Eur J Lipid Sci Technol 111:1072–1089

    Article  CAS  Google Scholar 

  • Kaur C, Harish CK (2001) Antioxidants in fruits and vegetables – the millennium’s health. Int J Food Sci Technol 36:703–725

    Article  CAS  Google Scholar 

  • Kim IH, Yang HJ, Noh BS, Chung SJ, Min SC (2012) Development of a defatted mustard meal-based composite film and its application to smoked salmon to retard lipid oxidation. Food Chem 133:1501–1509

    Article  CAS  Google Scholar 

  • Krimmel B, Swoboda F, Solar S, Reznicek G (2010) OH-radical induced degradation of hydroxybenzoic- and hydroxycinnamic acids and formation of aromatic products – a gamma radiolysis study. Radiat Phys Chem 79:1247–1254

    Article  CAS  Google Scholar 

  • Laguerre M, Lecomte J, Villeneuve P (2007) Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. Prog Lipid Res 46:244–282

    Article  CAS  Google Scholar 

  • Leite-Legatti AV, Batista AG, Dragano NRV, Marques AC, Malta LG, Riccio MF, Eberlin MN, Machado ART, de Carvalho-Silva LB, Ruiz ALTG, de Carvalho JE, Pastore GM, Maróstica MRJ (2012) Jaboticaba peel: antioxidant compounds, antiproliferative and antimutagenic activities. Food Res Int 49(1):596–603, original research article

    Article  CAS  Google Scholar 

  • López-de-Dicastillo C, Gómez-Estaca J, Catalá R, Gayara R, Hernández-Muñoz P (2012) Active antioxidant packaging films: development and effect on lipid stability of brined sardines. Food Chem 131:1376–1384

    Article  Google Scholar 

  • Mendes HS (2010) Monitoramento tecnológico: embalagens ativas para alimentos. Dissertação (Master degree) Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, CEFET/RJ, Rio de Janeiro – RJ, Brazil, 111 p (in portuguese)

    Google Scholar 

  • Moure A, Cruz JM, Franco D, Domínguez JM, Sineiro J, Domínguez H, Parajó JC (2001) Natural antioxidants from residual sources. Food Chem 72:145–171

    Article  CAS  Google Scholar 

  • Neo YP, Ariffin A, Tan CP, Tan YA (2010) Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts. Food Chem 122:353–359

    Article  CAS  Google Scholar 

  • Oliveira AC, Valentim IB, Goulart MOF, Silva CA, Bechara EJH, Trevisan MTS (2011) Fontes vegetais naturais de antioxidantes. Quim Nova 32:689–702

    Article  Google Scholar 

  • Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M (2004) Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle. J Agric Food Chem 52:5598–5605

    Article  CAS  Google Scholar 

  • Pereira de Abreu DA, Paseiro Losada P, Maroto J, Cruz JM (2011) Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innov Food Sci Emerg 12:50–55

    Article  CAS  Google Scholar 

  • Prochazkova D, Boušova I, Wilhelmova N (2011) Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82:513–523

    Article  CAS  Google Scholar 

  • Richelle M, Tavazzi I, Offord E (2001) Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving. J Agric Food Chem 49:3438–3442

    Article  CAS  Google Scholar 

  • Rooney ML (1995) Overview of active food packaging. In: Rooney ML (ed) Active food packaging. Blackie Academic and Professional, London, pp 1–37

    Chapter  Google Scholar 

  • Rooney ML (2005) Introduction to active food packaging technologies. In: Han J (Org) Innovations in food packaging. Elsevier Academic, San Diego, pp 63–79, chap 5

    Google Scholar 

  • Rufino MSM, Pérez-Jiménez J, Arranz S, Alves RE, Brito ES, Oliveira MSP, Saura-Calixto F (2011) Açaí (Euterpe oleraceae) ‘BRS Pará’: a tropical fruit source of antioxidant dietary fiber and high antioxidant capacity oil. Food Res Int 44(2011):2100–2106

    Article  CAS  Google Scholar 

  • Silva LT (2009) Desenvolvimento e avaliação de embalagens biodegradáveis com ação antioxidante contendo café e cacau. Dissertação (Master Degree in Food Science) – Faculdade de Farmácia, Universidade Federal da Bahia, Salvador – BA, 148 p (in portuguese)

    Google Scholar 

  • Siripatrawan U, Harte BR (2010) Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids 24:770–775

    Article  CAS  Google Scholar 

  • Soares NFF, Hotchkiss JH (1998) Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit juice. J Food Sci 63:61–65

    Article  CAS  Google Scholar 

  • Souza CO, Silva LT, Silva JR, López JA, Veiga-Santos P, Druzian JI (2011) Mango and Acerola pulps as antioxidant additives in Cassava starch bio-based film. J Agric Food Chem 59:2248–2254

    Article  CAS  Google Scholar 

  • Sultana B, Hussain Z, Asif M, Munir A (2012) Investigation on the antioxidant activity of leaves, peels, stems bark, and kernel of mango (Mangifera indica L.). J Food Sci 77:C849–C852

    Article  CAS  Google Scholar 

  • Tongnuanchan P, Benjakul S, Prodpran T (2012) Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chem 134:1571–1579

    Article  CAS  Google Scholar 

  • Valerga J, Shorthose R, Lanari MC (2013) Antioxidant activity of yerba mate extracts: interactions between the individual polyphenols. Eur J Lipid Sci Technol 115(5):513–525. doi:10.1002/ejlt.201200304

    Article  CAS  Google Scholar 

  • Vermeiren L, Devlieghere F, Van Beest M, Kruijf N, Debevere J (1999) Development in the active packaging of food. Trends Food Sci Technol 10:77–86

    Article  CAS  Google Scholar 

  • Versari A, Parpinello GP, Scazzina F, Rio DD (2010) Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy. Food Control 21:786–789

    Article  CAS  Google Scholar 

  • Wu J, Chen S, Ge S, Miao J, Li J, Zhang Q (2013) Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids 1:42–51

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Pharmacy, UFBA, 40170.970, Salvador, BA, Brazil

    Carolina Oliveira de Souza & Janice Izabel Druzian

  2. UNESP – Universidade Estadual Paulista, 18610.307, Botucatu, SP, Brazil

    Pricila Veiga-Santos

Authors
  1. Carolina Oliveira de Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Pricila Veiga-Santos
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Janice Izabel Druzian
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pricila Veiga-Santos .

Editor information

Editors and Affiliations

  1. Department of Chemistry and Biochemistry Biosciences Institute, São Paulo State Univeristy (UNESP), Botucatu, São Paulo, Brazil

    Giuseppina P. P. Lima

  2. Department of Chemical Biology, University of Padua, Padua, Italy

    Fabio Vianello

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer-Verlag Wien

About this paper

Cite this paper

de Souza, C.O., Veiga-Santos, P., Druzian, J.I. (2013). Natural Ingredients as Additive for Active Antioxidant Food Packaging. In: Lima, G., Vianello, F. (eds) Food Quality, Safety and Technology. Springer, Vienna. https://doi.org/10.1007/978-3-7091-1640-1_12

Download citation

Publish with us

Policies and ethics

Search

Navigation