Nanoemulsion-based active packaging for food products

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-05-29 DOI:10.21603/2308-4057-2024-1-585

Jaishankar Prasad, Aishwarya Dixit, Sujata P. Sharma, Anjelina W. Mwakosya, Anka T. Petkoska, Ashutosh Upadhyay, Nishant Kumar

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引用次数: 2

Abstract

Recently, there has been an increasing trend in the food and pharmaceutical industries towards using nanotechnological approaches to drug delivery and active packaging (edible coatings and films). In the food sector, nanoemulsions are the most promising technology for delivering active components and improving the barrier, mechanical, and biological properties of packaging to ensure the safety and quality of food products, as well as extend their shelf life. For this review, we used several databases (Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate, etc.) to collect information about nanoemulsions and their role in edible packaging. We searched for articles published between 2015 and 2022 and described different scientific approaches to developing active packaging systems based on nanoemulsions, as well as their high-energy and low-energy synthesis methods. We also reviewed the uses of different types of essential oil-based nanoemulsions in the packaging of food products to prolong their shelf life and ensure safety. Non-migratory active packaging and active-release packaging systems were also discussed, as well as their advantages and disadvantages.

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食品用纳米乳化活性包装

最近，在食品和制药工业中，使用纳米技术方法进行药物输送和活性包装(可食用涂层和薄膜)的趋势越来越明显。在食品领域，纳米乳液是最有前途的技术，可以提供有效成分，改善包装的屏障、机械和生物特性，以确保食品的安全和质量，并延长其保质期。在这篇综述中，我们使用了几个数据库(Google Scholar, Science Direct, PubMed, Web of Science, Scopus, Research Gate等)来收集有关纳米乳液及其在可食用包装中的作用的信息。& # x0D;我们检索了2015年至2022年间发表的文章，描述了基于纳米乳液开发活性包装系统的不同科学方法，以及它们的高能和低能合成方法。我们亦研究了不同种类的精油基纳米乳液在食品包装上的用途，以延长食品的保质期和确保安全。讨论了非迁移型主动包装和主动释放型包装的优缺点。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.