Abstract
The oil industry is continuously evolving by the application of innovative tools and ingredients towards more effective, safe, natural and eco-friendly solutions to satisfy the claims of customers. Currently, packaging involves the use of a great diversity of materials ranging from different types of plastics to very diverse kinds of biodegradable fibers. The current trend is the incorporation of molecules with recognized bioactivities into these materials for their controlled release. The development of active packaging is aimed to prevent oils and fats oxidation/spoilage. Compounds with bioactivities can be freely added into oil/fats, or they can be applied as encapsulated molecules. In fact, this last option has proven to be very promising since the encapsulation has proved to enhance the biological qualities of the compounds. The most relevant bioactivities that the encapsulated molecules can provide to the product are antioxidant or antimicrobial capacities which eventually extend the shelf-life of the product by preventing food spoilage. Therefore, the incorporation of natural biomolecules to oily/fatty products through biodegradable active packaging may represent multiple benefits for human health and reduce the use of petroleum-derivate plastics. In the present work, current issues and solutions to oils and fats preservation through the use of active packaging systems will be reviewed.
Keywords
- Active food packaging
- Encapsulation
- Oil
- Fat
- Preservation
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Abbreviations
- BOPP:
-
Biaxially Oriented Polypropylene
- CPP:
-
Cast Polypropylene,
- EVA:
-
Ethylene Vinyl Acetate
- EVOH:
-
Ethylene Vinyl Alcohol Copolymer
- EVOO:
-
Extra Virgin Olive Oil
- HDPE:
-
High Density Polyethylene
- LDPE:
-
Low Density Polyethylene
- PET:
-
Polyethylene Terephthalate
- PLA:
-
Polylactic Acid
- PP:
-
Polypropylene
- PVC:
-
Polyvinyl Chloride
- BHT:
-
Butylated Hydroxytoluene
- PUFAs:
-
Polyunsaturated Fatty Acids
- TBHQ:
-
Tert-butylhydroquinone
- BHA:
-
Butylated Hydroxyanisole
- PG:
-
Propyl Gallate
- DHA:
-
Docosahexaenoic Acid
- EPA:
-
Eicosapentaenoic
- 4-HNE:
-
4-hydroxynonenal
- MDA:
-
Malondialdehyde
- PV:
-
Peroxide value
- TBAR:
-
2-thiobarbituric acid reductive value assay
- ppm:
-
Parts Per Million
- CFU:
-
Colony Forming Units
- MAP:
-
Modified Atmosphere Packaging
- ROS:
-
Reactive Oxygen Species
- UV:
-
Ultraviolet Light
- CIE:
-
Commission Internationale de l’Eclairage
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Acknowledgements
The research leading to these results received financial support from Programa de Cooperación Interreg V-A España—Portugal (POCTEP) 2014–2020 (projects Ref. 0181_NANOEATERS_01_E and Ref. 0377_IBERPHENOL_6_E) that supports the pre-doctoral grant for C. Jimenez-Lopez; from MICINN supporting the Ramón&Cajal grant for M.A. Prieto (RYC-2017-22891); from Xunta de Galicia and University of Vigo supporting the post-doctoral grant for M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grants for A.G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295); from Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/58 NeuroFood Project; AlgaMar (www.algamar.com) that supports the pre-doctoral grant for C. Lourenço-Lopes; from EcoChestnut Project (Erasmus+ KA202) that supports the work of M. Carpena; from Ibero-American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003); and from Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019).
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Fraga-Corral, M. et al. (2022). Application of Releasing Active Packaging in Oils and Fats. In: Jafari, S.M., Silva, A.S. (eds) Releasing Systems in Active Food Packaging. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-90299-5_16
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