Innovative packaging materials and methods for flavor regulation of prepared aquatic products: Mechanism, classification and future prospective

Xi Zhao, Jian Chen, Huan Li, Yunyun Chen, Renjie Lian, Yanbo Wang

PDF(5090 KB)
PDF(5090 KB)
Food Innovation and Advances ›› 2023, Vol. 2 ›› Issue (2) : 145-155. DOI: 10.48130/FIA-2023-0017
research-article

Innovative packaging materials and methods for flavor regulation of prepared aquatic products: Mechanism, classification and future prospective

Author information +
History +

Abstract

Prepared aquatic products refer to ready-to-eat, heated, ready-to-cook, and paired food derived from marine products, which are growing as attractive convenience food. Flavor is a vital factor for consumers in choosing prepared aquatic products. Suitable packaging materials and methods are the crucial pathways used to maintain the flavor and control the off-flavor of prepared aquatic products. Compared to vacuum packaging and modified atmosphere packaging, innovative packaging, including biodegradable, edible, active, and intelligent packaging, has received attention due to the potential advantages of flavor regulation. The mechanism of flavor change in package-associated prepared aquatic products is surveyed in this paper according to the reaction of lipids, proteins, microorganisms, and enzymes. Further, the effects of innovative packaging materials and methods on the flavor regulation of prepared aquatic products are summarized under the investigation of typical packaging. Moreover, prospects for innovative packaging materials and methods for flavor regulation in prepared aquatic products are proposed. This review provides references and bases for developing innovative packaging that maintain the flavor and wipes off-flavor.

Keywords

Innovative packaging / Prepared aquatic products / Flavor / Packaging materials / Packaging methods

Cite this article

Download citation ▾
Xi Zhao, Jian Chen, Huan Li, Yunyun Chen, Renjie Lian, Yanbo Wang. Innovative packaging materials and methods for flavor regulation of prepared aquatic products: Mechanism, classification and future prospective. Food Innovation and Advances, 2023, 2(2): 145‒155 https://doi.org/10.48130/FIA-2023-0017

References

[1]
Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review Critical Reviews in Food Science and Nutrition. 2022, 00, 1-4
CrossRef Google scholar
[2]
Huang M, Zhang M, Bhandari B. Recent development in the application of alternative sterilization technologies to prepared dishes: A review Critical Reviews in Food Science and Nutrition. 2019, 59, 1188-96
CrossRef Google scholar
[3]
Ye B, Chen J, Ye H, Zhang Y, Yang Q, et al. Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel Food Chemistry. 2022, 373, 131448
CrossRef Google scholar
[4]
Cortazzo Menis-Henrique ME. Methodologies to advance the understanding of flavor chemistry Current Opinion in Food Science. 2020, 33, 131-35
CrossRef Google scholar
[5]
Hu M, Wang S, Liu Q, Cao R, Xue Y. Flavor profile of dried shrimp at different processing stages LWT. 2021, 146, 111403
CrossRef Google scholar
[6]
Xu Y, Zhao J, Wang R, Li X, Mi H, Li J. Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins Journal of the Science of Food and Agriculture. 2019, 99, 5028-34
CrossRef Google scholar
[7]
Thirupathi Vasuki M, Kadirvel V, Pejavara Narayana G. Smart packaging—An overview of concepts and applications in various food industries Food Bioengineering. 2023, 2, 25-41
CrossRef Google scholar
[8]
Tsouvaltzis P, Brecht JK. Inhibition of enzymatic browning of fresh-cut potato by immersion in citric acid is not solely due to pH reduction of the solution Journal of Food Processing and Preservation. 2017, 41, e12829
CrossRef Google scholar
[9]
Qiu L, Zhao Y, Ma H, Tian X, Bai C, Liao T. The quality and bacterial community changes in freshwater crawfish stored at 4 degrees C in vacuum packaging Molecules. 2022, 27, 8618
CrossRef Google scholar
[10]
Özpolat E. The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke Food Science and Technology. 2022, 42, e28722
CrossRef Google scholar
[11]
Lahreche T, Durmuş M, Kosker AR, Uçar Y, Küley Boga E, et al. Effects of different plant (Marjoram and Olive leaf) extracts on quality characteristics of red and ordinary muscles of vacuum-packaged tuna-like fillets Applied Food Research. 2022, 2, 100034
CrossRef Google scholar
[12]
Nithin CT, Joshy CG, Chatterjee NS, Panda SK, Yathavamoorthi R, et al. Liquid smoking − A safe and convenient alternative for traditional fish smoked products Food Control. 2020, 113, 107186
CrossRef Google scholar
[13]
Wiernasz N, Gigout F, Cardinal M, Cornet J, Rohloff J, et al. Effect of the manufacturing process on the microbiota, organoleptic properties and volatilome of three salmon-based products Foods. 2021, 10, 2517
CrossRef Google scholar
[14]
Pongsetkul J, Benjakul S. Development of modified atmosphere packaging (MAP) on shelf-life extension of pla-duk-ra (dried fermented catfish) stored at room temperature Food Control. 2021, 124, 107882
CrossRef Google scholar
[15]
Rusanova P, Bono G, Dara M, Falco F, Gancitano V, et al. Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp ( Parapenaeus longirostris) during frozen storage Frontiers in Nutrition. 2022, 9, 955216
CrossRef Google scholar
[16]
Soro AB, Noore S, Hannon S, Whyte P, Bolton DJ, et al. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process Food Packaging and Shelf Life. 2021, 29, 100722
CrossRef Google scholar
[17]
Gao T, Tian Y, Zhu Z, Sun D. Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality Trends in Food Science & Technology. 2020, 99, 311-22
CrossRef Google scholar
[18]
Kirac FT, Dagdelen AF, Saricaoglu FT. Recent advances in polylactic acid biopolymer films used in food packaging systems Journal of Food and Nutrition Research. 2022, 61, 1-15
[19]
Mu RJ, Hong X, Ni Y, Li Y, Pang J, et al. Recent trends and applications of cellulose nanocrystals in food industry Trends in Food Science & Technology. 2019, 93, 136-44
CrossRef Google scholar
[20]
Laorenza Y, Harnkarnsujarit N. Carvacrol, citral and α-terpineol essential oil incorporated biodegradable films for functional active packaging of Pacific white shrimp Food Chemistry. 2021, 363, 130252
CrossRef Google scholar
[21]
Nguyen MV, Karnue S, Kakooza D. Effect of packaging method and storage temperature on the sensory quality and lipid stability of fresh snakehead fish ( Channa striata) fillets Food Science and Technology. 2023, 43, e116222
CrossRef Google scholar
[22]
Shahidi F, Hossain A. Role of lipids in food flavor generation Molecules. 2022, 27, 5014
CrossRef Google scholar
[23]
Hidalgo FJ, Zamora R. Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products Food Chemistry: X. 2019, 2, 100037
CrossRef Google scholar
[24]
Zhang Q, Chen X, Ding Y, Ke Z, Zhou X, et al. Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp ( Mylopharyngodon piceus) during storage Food Microbiology. 2021, 98, 103686
CrossRef Google scholar
[25]
Chen Q, Kong B, Han Q, Xia X, Xu L. The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development LWT. 2017, 77, 389-96
CrossRef Google scholar
[26]
Shang X, Du J, Zhao Y, Tian J, Jiang S. Effect of multiple freeze-thaw cycles on lipid degradation and lipid oxidation of grass carp surimi containing different amounts of pork back fat Food Science of Animal Resources. 2021, 41, 923-35
CrossRef Google scholar
[27]
Tatiyaborworntham N, Oz F, Richards MP, Wu H. Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products Food Chemistry X. 2022, 14, 100317
CrossRef Google scholar
[28]
Wang Q, Chen W, Zhu W, McClements DJ, Liu X, et al. A review of multilayer and composite films and coatings for active biodegradable packaging npj Science of Food. 2022, 6, 18
CrossRef Google scholar
[29]
Harlina PW, Ma M, Shahzad R, Khalifa I. Effect of rosemary extract on lipid oxidation, fatty acid composition, antioxidant capacity, and volatile compounds of salted duck eggs Food Science of Animal Resources. 2022, 42, 689-711
CrossRef Google scholar
[30]
Nikoo M, Benjakul S. Potential application of seafood-derived peptides as bifunctional ingredients, antioxidant-cryoprotectant: A review Journal of Functional Foods. 2015, 19, 753-64
CrossRef Google scholar
[31]
Stadtman ER, Levine RL. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins Amino Acids. 2003, 25, 207-18
CrossRef Google scholar
[32]
Liu F, Shen S, Chen Y, Dong X, Han J, et al. Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon ( Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating Food Chemistry. 2022, 370, 131371
CrossRef Google scholar
[33]
Domínguez R, Pateiro M, Munekata PES, Zhang W, Garcia-Oliveira P, et al. Protein oxidation in muscle foods: A comprehensive review Antioxidants. 2022, 11, 60
CrossRef Google scholar
[34]
Rathod NB, Phadke GG, Tabanelli G, Mane A, Ranveer RC, et al. Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products Food Bioscience. 2021, 44, 101440
CrossRef Google scholar
[35]
Tang Z, Qian Y, Li Y, Wang R, Liu Z. Exploring the effect of Lactiplantibacillus plantarum Lac 9-3 with high adhesion on refrigerated shrimp: Adhesion modeling and biopreservation evaluation Food Research International. 2023, 164, 112462
CrossRef Google scholar
[36]
Xu Y, Li L, Regenstein JM, Gao P, Zang J, et al. The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish Food Chemistry. 2018, 256, 259-67
CrossRef Google scholar
[37]
Prabhakar PK, Vatsa S, Srivastav PP, Pathak SS. A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations Food Research International. 2020, 133, 109157
CrossRef Google scholar
[38]
Lončarić M, Strelec I, Moslavac T, Šubarić D, Pavić V, Molnar M. Lipoxygenase inhibition by plant extracts Biomolecules. 2021, 11, 152
CrossRef Google scholar
[39]
Lu H, Liang Y, Zhang X, Wen G. Effects of cathepsins on gel strength and water-holding capacity of myofibrillar protein gels from bighead carp ( Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system Foods. 2022, 11, 330
CrossRef Google scholar
[40]
Tikk M, Tikk K, Tørngren MA, Meinert L, Aaslyng MD, et al. Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat Journal of Agricultural and Food Chemistry. 2006, 54, 7769-77
CrossRef Google scholar
[41]
Bond T, Ferrandiz-Mas V, Felipe-Sotelo M, van Sebille E. The occurrence and degradation of aquatic plastic litter based on polymer physicochemical properties: A review Critical Reviews in Environmental Science and Technology. 2018, 48, 685-722
CrossRef Google scholar
[42]
Geyer R, Jambeck JR, Law KL. Production, use, and fate of all plastics ever made Science Advances. 2017, 3, e1700782
CrossRef Google scholar
[43]
Koelmans AA, Redondo-Hasselerharm PE, Nor NHM, de Ruijter VN, Mintenig SM, et al. Risk assessment of microplastic particles Nature Reviews Materials. 2022, 7, 138-52
CrossRef Google scholar
[44]
Liu L, She X, Qian Y, Li Y, Tao Y, et al. Effect of different fermenting containers on the deterioration of Sichuan pickle LWT. 2019, 111, 829-36
CrossRef Google scholar
[45]
Aberoumand A, Baesi F. Effects of vacuum packaging in freezer on oxidative spoilage indexes of fish Lethrinus atkinsoni Food Science & Nutrition. 2020, 8, 4145-50
CrossRef Google scholar
[46]
Ayeloja AA, Dauda TO, George FOA, Jimoh WA. Statistical analysis of consumers acceptance and proximate composition of minced fish using different packaging materials Journal of Food Processing and Preservation. 2020, 44, e14543
CrossRef Google scholar
[47]
Rodrigues BL, Alvares TD, Sampaio GSL, Cabral CC, Araujo JVA, et al. Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout ( Oncorhynchus mykiss) fillets Food Control. 2016, 60, 596-605
CrossRef Google scholar
[48]
Chan SS, Skare M, Rotabakk BT, Sivertsvik M, Lerfall J, et al. Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin LWT. 2021, 146, 111404
CrossRef Google scholar
[49]
Esteves E, Guerra L, Aníbal J. Effects of vacuum and modified atmosphere packaging on the quality and shelf-life of gray triggerfish ( Balistes capriscus) fillets Foods. 2021, 10, 250
CrossRef Google scholar
[50]
Sørensen JS, Bøknæs N, Mejlholm O, Dalgaard P. Superchilling in combination with modified atmosphere packaging resulted in long shelf-life and limited microbial growth in Atlantic cod ( Gadus morhua L.) from capture-based-aquaculture in Greenland Food Microbiology. 2020, 88, 103405
CrossRef Google scholar
[51]
Ramanathan R, English A, Mafi G, VanOverbeke D. Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef Journal of Animal Science. 2019, 97, 26
CrossRef Google scholar
[52]
Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, et al. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review Food Control. 2021, 129, 108244
CrossRef Google scholar
[53]
Aubin S, Beaugrand J, Berteloot M, Boutrou R, Buche P, et al. Plastics in a circular economy: Mitigating the ambiguity of widely-used terms from stakeholders consultation Environmental Science & Policy. 2022, 134, 119-26
CrossRef Google scholar
[54]
Rodov V, Porat R, Sabag A, Kochanek B, Friedman H. Microperforated compostable packaging extends shelf life of ethylene-treated banana fruit Foods. 2022, 11, 1086
CrossRef Google scholar
[55]
Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M. Development of edible films and coatings from alginates and carrageenans Carbohydrate Polymers. 2016, 137, 360-74
CrossRef Google scholar
[56]
Yildirim S, Röcker B, Pettersen MK, Nilsen-Nygaard J, Ayhan Z, et al. Active packaging applications for food Comprehensive Reviews in Food Science and Food Safety. 2018, 17, 165-99
CrossRef Google scholar
[57]
Liu Y, Ahmed S, Sameen DE, Wang Y, Lu R, et al. A review of cellulose and its derivatives in biopolymer-based for food packaging application Trends in Food Science & Technology. 2021, 112, 532-46
CrossRef Google scholar
[58]
Chang H, Xu J, Macqueen LA, Aytac Z, Peters MM, et al. High-throughput coating with biodegradable antimicrobial pullulan fibres extends shelf life and reduces weight loss in an avocado model Nature Food. 2022, 3, 428-36
CrossRef Google scholar
[59]
Garavand F, Cacciotti I, Vahedikia N, Rehman A, Tarhan Ö, et al. A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging Critical Reviews in Food Science and Nutrition. 2022, 62, 1383-416
CrossRef Google scholar
[60]
Kasaai MR. Bio-nano-composites containing at least two components, chitosan and zein, for food packaging applications: A review of the nano-composites in comparison with the conventional counterparts Carbohydrate Polymers. 2022, 280, 119027
CrossRef Google scholar
[61]
Assad I, Bhat SU, Gani A, Shah A. Protein based packaging of plant origin: Fabrication, properties, recent advances and future perspectives International Journal of Biological Macromolecules. 2020, 164, 707-16
[62]
Chen W, Ma S, Wang Q, McClements DJ, Liu X, et al. Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation Critical Reviews in Food Science and Nutrition. 2022, 62, 5029-55
[63]
Jamróz E, Tkaczewska J, Kopeć M, Cholewa-Wójcik A. Shelf-life extension of salmon using active total biodegradable packaging with tea ground waste and furcellaran-CMC double-layered films Food Chemistry. 2022, 383, 132425
CrossRef Google scholar
[64]
Jiang G, Hou X, Zeng X, Zhang C, Wu H, et al. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato ( Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness International Journal of Biological Macromolecules. 2020, 143, 359-72
CrossRef Google scholar
[65]
Chen J, Li Y, Wang Y, Yakubu S, Tang H, et al. Active polylactic acid/tilapia fish gelatin-sodium alginate bilayer films: Application in preservation of Japanese sea bass ( Lateolabrax japonicus) Food Packaging and Shelf Life. 2022, 33, 100915
CrossRef Google scholar
[66]
Santos LG, Alves-Silva GF, Martins VG. Active-intelligent and biodegradable sodium alginate films loaded with Clitoria ternatea anthocyanin-rich extract to preserve and monitor food freshness International Journal of Biological Macromolecules. 2022, 220, 866-77
CrossRef Google scholar
[67]
Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets Journal of Food Processing and Preservation. 2021, 45, e15454
CrossRef Google scholar
[68]
Lan W, Sun Y, Chen M, Li H, Ren Z, et al. Effects of pectin combined with plant essential oils on water migration, myofibrillar proteins and muscle tissue enzyme activity of vacuum packaged large yellow croaker ( Pseudosciaena crocea) during ice storage Food Packaging and Shelf Life. 2021, 30, 100699
CrossRef Google scholar
[69]
Park KJ, Lee JS, Jo HJ, Kim ES, Lee HG. Antimicrobial and indicator properties of edible film containing clove bud oil-loaded chitosan capsules and red cabbage for fish preservation International Journal of Biological Macromolecules. 2022, 196, 163-71
CrossRef Google scholar
[70]
Martins PC, Bagatini DC, Martins VG. Oregano essential oil addition in rice starch films and its effects on the chilled fish storage Journal of Food Science and Technology. 2021, 58, 1562-73
CrossRef Google scholar
[71]
Wu T, Wu C, Fang Z, Ma X, Chen S, et al. Effect of chitosan microcapsules loaded with nisin on the preservation of small yellow croaker Food Control. 2017, 79, 317-24
CrossRef Google scholar
[72]
di Giuseppe F, Coffigniez F, Aouf C, Guillard V, Torrieri E. Activated gallic acid as radical and oxygen scavenger in biodegradable packaging film Food Packaging and Shelf Life. 2022, 31, 100811
CrossRef Google scholar
[73]
Lopes J, Gonçalves I, Nunes C, Teixeira B, Mendes R, et al. Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets Food Packaging and Shelf Life. 2021, 28, 100644
CrossRef Google scholar
[74]
Sarika AR, Lipton AP, Aishwarya MS. Biopreservative efficacy of bacteriocin GP1 of Lactobacillus rhamnosus GP1 on stored fish filets Frontiers in Nutrition. 2019, 6, 29
CrossRef Google scholar
[75]
Kang S, Wang H, Xia L, Chen M, Li L, et al. Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring Carbohydrate Polymers. 2020, 229, 115402
CrossRef Google scholar
[76]
Qin Y, Liu Y, Zhang X, Liu J. Development of active and intelligent packaging by incorporating betalains from red pitaya ( Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films Food Hydrocolloids. 2020, 100, 105410
CrossRef Google scholar
[77]
Wang Z, Ma B, Shen C, Lai OM, Tan CP, et al. Electrochemical biosensing of chilled seafood freshness by xanthine oxidase immobilized on copper-based metal-organic framework nanofiber film Food Analytical Methods. 2019, 12, 1715-24
CrossRef Google scholar
[78]
Tsironi T, Ronnow P, Giannoglou M, Taoukis P. Developing suitable smart TTI labels to match specific monitoring requirements: The case of Vibriospp. growth during transportation of oysters Food Control. 2017, 73, 51-76
CrossRef Google scholar
[79]
Trebar M, Lotrič M, Fonda I. Use of RFID temperature monitoring to test and improve fish packing methods in styrofoam boxes Journal of Food Engineering. 2015, 159, 66-75
CrossRef Google scholar
[80]
Zhang J, Kang D, Zhang W, Lorenzo JM. Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors Trends in Food Science & Technology. 2021, 111, 405-25
CrossRef Google scholar
[81]
Mohamed SAA, El-Sakhawy M, El-Sakhawy MAM. Polysaccharides, protein and lipid-based natural edible films in food packaging: A Review Carbohydrate Polymers. 2020, 238, 116178
CrossRef Google scholar
[82]
Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review International Journal of Biological Macromolecules. 2018, 109, 1095-107
CrossRef Google scholar
[83]
Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer-based antimicrobial coatings for aquatic food products: A review Journal of Food Processing and Preservation. 2022, 46, e16465
CrossRef Google scholar
[84]
Maringgal B, Hashim N, Tawakkal ISMA, Mohamed MTM. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality Trends in Food Science & Technology. 2020, 96, 253-67
CrossRef Google scholar
[85]
Md Nor S, Ding P. Trends and advances in edible biopolymer coating for tropical fruit: A review Food Research International. 2020, 134, 109208
CrossRef Google scholar
[86]
Riva SC, Opara UO, Fawole OA. Recent developments on postharvest application of edible coatings on stone fruit: A review Scientia Horticulturae. 2020, 262, 109074
CrossRef Google scholar
[87]
Costa MJ, Maciel LC, Teixeira JA, Vicente AA, Cerqueira MA. Use of edible films and coatings in cheese preservation: Opportunities and challenges Food Research International. 2018, 107, 84-92
CrossRef Google scholar
[88]
Jafarzadeh S, Mohammadi Nafchi A, Salehabadi A, Oladzad-abbasabadi N, Jafari SM. Application of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables Advances in Colloid and Interface Science. 2021, 291, 102405
CrossRef Google scholar
[89]
Dey A, Neogi S. Oxygen scavengers for food packaging applications: A review Trends in Food Science & Technology. 2019, 90, 26-34
CrossRef Google scholar
[90]
Lee JS, Chang Y, Lee ES, Song HG, Chang PS, et al. Ascorbic acid-based oxygen scavenger in active food packaging system for raw meatloaf Journal of Food Science. 2018, 83, 682-8
CrossRef Google scholar
[91]
Singh AK, Ramakanth D, Kumar A, Lee YS, Gaikwad KK. Active packaging technologies for clean label food products: a review Journal of Food Measurement and Characterization. 2021, 15, 4314-24
CrossRef Google scholar
[92]
Pateiro M, Domínguez R, Bermúdez R, Munekata PES, Zhang W, et al. Antioxidant active packaging systems to extend the shelf life of sliced cooked ham Current Research in Food Science. 2019, 1, 24-30
CrossRef Google scholar
[93]
Rathod NB, Nirmal NP, Pagarkar A, Özogul F, Rocha JM. Antimicrobial impacts of microbial metabolites on the preservation of fish and fishery products: A Review with current knowledge Microorganisms. 2022, 10, 773
CrossRef Google scholar
[94]
Fernandez CM, Alves J, Gaspar PD, Lima TM, Silva PD. Innovative processes in smart packaging. A systematic review Journal of the Science of Food and Agriculture. 2023, 103, 986-1003
CrossRef Google scholar
[95]
Ghaani M, Cozzolino CA, Castelli G, Farris S. An overview of the intelligent packaging technologies in the food sector Trends in Food Science & Technology. 2016, 51, 1-11
CrossRef Google scholar
[96]
Shao P, Liu L, Yu J, Zheng L, Sun P. Novel aldehyde sensitive bio-based colorimetric film for kiwi fruit freshness monitoring LWT. 2022, 159, 113177
CrossRef Google scholar
[97]
He X, Pu Y, Chen L, Jiang H, Xu Y, et al. A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges Comprehensive Reviews in Food Science and Food Safety. 2023, 22, 842-81
CrossRef Google scholar
[98]
Shao P, Liu L, Yu J, Lin Y, Gao H, et al. An overview of intelligent freshness indicator packaging for food quality and safety monitoring Trends in Food Science & Technology. 2021, 118, 285-96
CrossRef Google scholar
This study was supported by the National Natural Science Foundation of China (32072290), the Zhejiang Provincial Natural Science Foundation of China (LZ22C200003, LGN21C200014), and the Zhejiang Provincial Sannongjiufang Program (2022SNJF069).

RIGHTS & PERMISSIONS

2023 Editorial Office of Food Innovation and Advances
PDF(5090 KB)

Accesses

Citations

Detail

Sections
Recommended

/