SUSTAINABLE ALTERNATIVE FOR FOOD PACKAGING: CHITOSAN BIOPOLYMER -A REVIEW

Abstrac

SUSTAINABLE PACKAGING SOLUTIONS FOR ORGANIC FRESH BERRIES

Climate changes and particularly global warming are topics carefully treated by specialists already since decades. The most pregnant factor that influences climate change is pollution, namely the high level carbon dioxide emissions. Besides other substances used by the most of the industries (oil, charcoal, fertilizers, etc.), plastics are not to be ignored when talking about pollution. Plastic waste affects animals and humans, as well as their habitat. In this respect, food industry engages in preserving the good functioning of the environment by developing and using biodegradable and bio-based resources for food packaging. The aim of this literature review was to identify the optimal sustainable packaging solution used for berries. The results of the study pointed out that the most used environmentally friendly packaging technique is the one that involves modified atmosphere. In terms of packaging materials, the literature is limited when it comes to biodegradable/bio-based solutions. However, active packaging gains popularity among researchers, considering the endless possibilities to include sustainable compounds in a biopolymer based matrix, in order to prolong the shelf-life of berries or fruits in general

Comparative Analysis of the Composition and Active Property Evaluation of Certain Essential Oils to Assess their Potential Applications in Active Food Packaging

The antifungal, antibacterial, and antioxidant activity of four commercial essential oils (EOs) (thyme, clove, rosemary, and tea tree) from Romanian production were studied in order to assess them as bioactive compounds for active food packaging applications. The chemical composition of the oils was determined with the Folin–Ciocâlteu method and gas chromatography coupled with mass spectrometry and flame ionization detectors, and it was found that they respect the AFNOR/ISO standard limits. The EOs were tested against three food spoilage fungi—Fusarium graminearum, Penicillium corylophilum, and Aspergillus brasiliensis—and three potential pathogenic food bacteria—Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes—using the disc diffusion method. It was found that the EOs of thyme, clove, and tea tree can be used as antimicrobial agents against the tested fungi and bacteria, thyme having the highest inhibitory effect. Concerning antioxidant activity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) methods, it has been established that the clove oil exhibits the highest activity because of its high phenolic content. Promising results were obtained by their incorporation into chitosan emulsions and films, which show potential for food packaging. Therefore, these essential oils could be suitable alternatives to chemical additives, satisfying the consumer demand for naturally preserved food products ensuring its safety