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Different Approaches for the Inclusion of Bioactive Compounds in Packaging Systems

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Releasing Systems in Active Food Packaging

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

There is a growing need for alternative materials that could enhance the food nutritional value, dominating moisture and solute migration, prolong shelf life, and improve the quality of gas exchange and oxidative reaction rates. Besides, making the polymer-based plastics eco-friendly and biodegradable. Several bioactive compounds are implemented for the preparation of food active packaging including herbal extracts, metallic, and biological compounds. For the inclusion of these bioactive molecules, either synthetic polymers or natural polymers have been used. The encapsulation could be classified as microencapsulation and nanoencapsulation according to the carrier final diameter. Distinct methods were used to encapsulate bioactive substances like spray and freeze-drying, fluidized bed technologies, and molecular inclusion. Moreover, solid lipid nanoparticles and liposomes are lipid-based nanosystems that usually applied as a carrier of bioactive molecules and exhibited oxygen scavenging and antimicrobial properties. Hydrophobic phytochemicals molecules such as essential oils can be loaded in nanoemulsions and polymeric nanoparticles using emulsification–solvent evaporation, and supercritical fluid technologies. As well, Nanofibers are considered one of the promising materials in the inclusion of bioactive molecules in food packaging. This chapter sheds light on the methods used for inclusion, limitations, current trends, and regulatory issues, and biosafety in the encapsulation of bioactive components.

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Authors and Affiliations

  1. Department of Chemistry, School of Sciences and Engineering (SSE), The American University in Cairo (AUC), New Cairo, Egypt

    Amro Shetta, Isra H. Ali, Fatma Elshishiny & Wael Mamdouh

  2. Department of Pharmaceutics, Faculty of Pharmacy, University of Sadat City, Sadat City, Egypt

    Isra H. Ali

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  1. Amro Shetta
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  4. Wael Mamdouh
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Correspondence to Wael Mamdouh .

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  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  2. National Institute for for Agrarian and Veterinary Research (INIAV), Vila do Conde, Portugal

    Ana Sanches Silva

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Shetta, A., Ali, I.H., Elshishiny, F., Mamdouh, W. (2022). Different Approaches for the Inclusion of Bioactive Compounds in Packaging Systems. 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_7

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