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. 2023 Jul 20;9(8):e18457. doi: 10.1016/j.heliyon.2023.e18457

Table 6.

Application and function of bioactive components in active packaging and their effect on food products.

Biopolymers Active substances Plasticizer/additives Film/coating Application Effects Ref
Chitosan White turmeric 1% glycerol Film NA

  • White turmeric incorporated chitosan exhibited extensive antimicrobial and antioxidant properties; and excellent mechanical properties

 [76]
Gum arabic/cellulose nanocrystals Pomegranate peel extract/grape skin extract/red pitaya peel extract 3% (w/v) glycerol Film Raspberry

  • Incorporation pomegranate peel extract improved the flexibility and light resistance of films and effectively enhanced the antioxidant activities

 [81]
Carrageenan/agar Tea tree oil/zinc sulfide nanoparticles 1.2 g glycerol Film NA

  • The mechanical, thermal, and water vapor barrier properties of the binary composite films exhibited minimal changes and also showed moderate antimicrobial and antioxidant activity

 [82]
Nanochitosan Cuminum cyminum essential oil Glycerol Coating Sardine fillet fish

  • Coatings reduced lipid oxidation, microbial growth, and improved sensory attributes and had better effects on quality attributes of Sardine fillet fish.

 [77]
Polyvinyl alcohol (PVA) Grape seed flour 2% (w/v) citric acid Film Raisin

  • film contain higher levels of phenolic content and antioxidant activity values and film can act in the preservation of raisin

 [78]
gelatin/carrageenan Enoki mushroom-derived carbon dots NA Film NA

  • Improved physical and functional properties, and exhibited strong antioxidant activity of the film

 [83]
poly (butylene succinate) (PBS) Curcumin/carvacrol NA Film NA

  • Carvacrol showed higher influence on antimicrobial activity (E. coli.), whereas curcumin showed higher influence on the antioxidant properties of the films.

 [84]
Agarose/agaropectin Bacteriocin (cell-free extract) glycerol Film Curd Cheese

  • Incorporation of bacteriocin in film improved food barrier characteristics and contributed to the reduction of contamination of a food

 [85]
Polypropylene Layered double yydroxides (an-timicrobial sorbate anion) NA Coating Bread

  • Prolonged shelf life of bread with higher sensorial attributes up to 12 days of storage at ambient temperature.

 [86]
Chitosan Pomegranate peel extract 30% w/w glycerol Film NA

  • Improved the antioxidant and antimicrobial properties of the chitosan film

  • Film showed excellent ultraviolet–visible light barrier capacity

 [87]
Alginate Aloe vera/garlic oil 40% wt glycerol Coating Tomatoes

  • Improved barrier, UV-shielding, and antimicrobial properties of films

  • Extend shelf life of tomatoes

 [79]
poly (lactic acid) (PLA)/poly (butylene adipate terephthalate) (PBAT) Carvacrol essential oil 0%,2% and 5% carvacrol Film Bread/butter cake

  • Films with incorporation carvacrol showed delayed growth and sporulation of Penicillium sp. and Rhizopus sp

  • Carvacrol plasticized reducing relaxation temperature

 [88]
Carboxymethyl cellulose Satureja hortensis essential oil 50% v/w glycerol Coating NA

  • Incorporation essential oil of films displayed better water vapor barrier and lower solubility film presented good inhibition against the tested bacteria

 [89]
Chitosan/pectin/gelatin Metal nanoparticles/Lemongrass essential oil Glycerol Coating Raspberries

  • Prolonged the shelf life of raspberries from 4 to 8 days

  • The combination and synergistic effect of metal nanoparticles and lemongrass essential oil led to the best antimicrobial properties

 [80]
PBAT/PLA Carvacrol, citral and α-terpineol essential oils carvacrol, citral and α-terpineol essential oils Film Shrimp

  • Films containing EOs showed delayed microbial growth, reduced lipid oxidation and drip loss

 [75]
Starch Sunflower oils NA Coating NA

  • The thermal release of oil shows strong sensitivity of the release profiles towards the composition of encapsulated oil

 [90]