Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review

食品包装 保质期 背景(考古学) 皮克林乳液 生物高聚物 涂层 食品工业 乳状液 活性包装 材料科学 纳米技术 生化工程 环境科学 工艺工程 食品科学 化学工程 化学 工程类 复合材料 聚合物 古生物学 生物
作者
Ghumika Pandita,Carolina Krebs de Souza,Marcel Jefferson Gonçalves,Joanna Maria Jasińska,Ewelina Jamróz,Swarup Roy
出处
期刊:International Journal of Biological Macromolecules [Elsevier]
卷期号:: 132067-132067
标识
DOI:10.1016/j.ijbiomac.2024.132067
摘要

Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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