Advertisement

Food Applications of Lignocellulosic-Based Packaging Materials

  • Lina Fernanda Ballesteros
  • Michele Michelin
  • António Augusto Vicente
  • José António Teixeira
  • Miguel Ângelo Cerqueira
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The use of current packaging materials on food products has as main objective to protect the product for the maintenance of food quality and safety during transportation and storage, but also to attract the attention of the consumers for a particular brand while giving information about the food product. The use of cellulose-based materials as secondary and tertiary packaging has been one of the main applications of lignocellulosic materials in food packaging. Nowadays, the use of lignocellulosic materials incorporated in bio-based materials showed to be a good possibility to reduce the use of petroleum-based materials and thus increase the sustainability. During this chapter are given some commercial examples and research studies of the application of lignocellulosic-based materials as food packaging.

References

  1. Ballesteros LF (2016) Extraction and characterization of polysaccharides and phenolic compounds from spent coffee grounds and their incorporation into edible films/coatings for food applications. Ph.D. dissertation, University of Minho, PortugalGoogle Scholar
  2. Banks N (1983) Evaluation of methods for determining internal gases in banana fruit. J Exp Bot 34(7):871–879CrossRefGoogle Scholar
  3. Banks N (1984) Some effects of TAL Pro-long coating on ripening bananas. J Exp Bot 35(1):127–137CrossRefGoogle Scholar
  4. Battisti R, Fronza N, Vargas Júnior Á, Silveira SMd, Damas MSP, Quadri MGN (2017) Gelatin-coated paper with antimicrobial and antioxidant effect for beef packaging. Food Packag Shelf Life 11:115–124CrossRefGoogle Scholar
  5. Cerqueira MA, Lima ÁM, Teixeira JA, Moreira RA, Vicente AA (2009) Suitability of novel galactomannans as edible coatings for tropical fruits. J Food Eng 94(3):372–378CrossRefGoogle Scholar
  6. Cerqueira MA, Teixeira JA, Vicente AA (2016) Edible Packaging Today. In: Cerqueira MA, Pereira RN, Ramos OL, Teixeira JA, Vicente AA (eds) Edible Food packaging: materials and processing technologies. Contemporary Food Engineering, CRC Press, Taylor & Francis group, New York, USA, pp 1–8CrossRefGoogle Scholar
  7. Cisneros-Zevallos L, Krochta J (2003) Dependence of coating thickness on viscosity of coating solution applied to fruits and vegetables by dipping method. J Food Sci 68(2):503–510CrossRefGoogle Scholar
  8. Corrales M, Han JH, Tauscher B (2009) Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films. Int J Food Sci Tech. 44(2):425–433CrossRefGoogle Scholar
  9. Dhall RK (2013) Advances in edible coatings for fresh fruits and vegetables: a review. Crit Rev Food Sci. 53(5):435–450CrossRefGoogle Scholar
  10. Fagundes C, Palou L, Monteiro AR, Pérez-Gago MB (2015) Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes. Sci Hortic 193:249–257CrossRefGoogle Scholar
  11. Forato LA, De Britto D, De Rizzo JS, Gastaldi TA, Assis OBG (2015) Effect of cashew gum-carboxymethylcellulose edible coatings in extending the shelf-life of fresh and cut guavas. Food Packag Shelf Life 5:68–74CrossRefGoogle Scholar
  12. Garcia MA, Martino MN, Zaritzky NE (1998) Plasticized starch-based coatings to improve strawberry (Fragaria×ananassa) quality and stability. J Agr Food Chem 46(9):3758–3767CrossRefGoogle Scholar
  13. Guilbert S, Gontard N (1995) Edible and biodegradable food packaging. Roy Soc Chem 162(1):159–159Google Scholar
  14. Holownia K, Chinnan M, Erickson M, Mallikarjunan P (2000) Quality evaluation of edible film-coated chicken strips and frying oils. J Food Sci 65(6):1087–1090CrossRefGoogle Scholar
  15. Krochta JM, Lee S-Y, Trezza TA, Dangaran KL (2005) Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity. US Patent 20050191390 A1, 1 Sept 2005Google Scholar
  16. Lin D, Zhao Y (2007) Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Compr Rev Food Sci Food 6(3):60–75CrossRefGoogle Scholar
  17. McHugh TH, Avena-Bustillos RdJ (2011) Applications of edible films and coatings to processed foods. In: Baldwin EA, Hagenmaier RF, Bai J (eds) Edible coatings and films to improve food quality, 2nd edn. CRC Press, Taylor and Francis Group, New York, pp 291–318CrossRefGoogle Scholar
  18. Natural-Seal (2017) Fresh is simple. Retrieved from https://www.natureseal.com/. Accessed on 4 Feb 2017
  19. Noshirvani N, Ghanbarzadeh B, Rezaei Mokarram R, Hashemi M (2017) Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread. Food Packag Shelf Life 11:106–114CrossRefGoogle Scholar
  20. Pace-International (2017) The leader in postharvest solutions. Retrieved from http://www.paceint.com/. Accessed on 4 Feb 2017
  21. Pavlath A, Orts W (2009) Edible films and coatings: Why, what, and how? In: Embuscado ME, Huber KC (eds) Edible films and coatings for food applications. Springer, New York, pp 1–23Google Scholar
  22. Peelman N, Ragaert P, Vandemoortele A, Verguldt E, De Meulenaer B, Devlieghere F (2014) Use of biobased materials for modified atmosphere packaging of short and medium shelf-life food products. Innov Food Sci Emerg 26:319–329CrossRefGoogle Scholar
  23. Peelman N, Ragaert P, Verguldt E, Devlieghere F, De Meulenaer B (2016) Applicability of biobased packaging materials for long shelf-life food products. Packag Res 1(7):20Google Scholar
  24. Suppakul P, Boonlert R, Buaphet W, Sonkaew P, Luckanatinvong V (2016) Efficacy of superior antioxidant Indian gooseberry extract-incorporated edible Indian gooseberry puree/methylcellulose composite films on enhancing the shelf life of roasted cashew nut. Food Control 69:51–60CrossRefGoogle Scholar
  25. Vasantha Rupasinghe H, Boulter-Bitzer J, Ahn T, Odumeru JA (2006) Vanillin inhibits pathogenic and spoilage microorganisms in vitro and aerobic microbial growth in fresh-cut apples. Food Res Int 39(5):575–580CrossRefGoogle Scholar
  26. Youssef AM, El-Sayed SM, El-Sayed HS, Salama HH, Dufresne A (2016) Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film. Carbohyd Polym 151:9–19CrossRefGoogle Scholar

Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Lina Fernanda Ballesteros
    • 1
  • Michele Michelin
    • 2
  • António Augusto Vicente
    • 3
  • José António Teixeira
    • 4
  • Miguel Ângelo Cerqueira
    • 5
  1. 1.Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  2. 2.Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  3. 3.Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  4. 4.Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  5. 5.International Iberian Nanotechnology LaboratoryBragaPortugal

Personalised recommendations