Table 3.
Examples of packaging with natural extracts as active agents.
| Active Agent | Extract Production | Polymer | Active Packaging Production Technique | Food | References |
|---|---|---|---|---|---|
| Rosemary extract | Solid-liquid extraction (L/S = 10 mL/g, 50 °C, 60 min, solvent: water) | Cassava starch film | Solvent casting | Simulants (water and ethanol 95%) | [102] |
| Green tea extract (inorganic capsules) | Polyethylene | Meat | [103] | ||
| Garlic extract | Polyethylene/polyethylene; Polyethylene/ethylene-vinyl alcohol copolymer; Polyethylene/zein |
Corona treatment + spreading | Bread | [67] | |
| Propolis extract | Solid-liquid extraction (50 °C, 24 h, solvent: 30% ethanol aqueous solution) | Chitosan | Solvent casting | [104] | |
| Marjoram essential oil (encapsulated in nanoemulsion and Pickering emulsion) | Hydrodistillation 4 h | Pectin | Casting | Simulant (ethanol 95%) | [76] |
| Mint leaves and pomegranate peel extract | Reflux extraction, L/S = 10 mL/g, 1 h, distilled water | Polyvinilalcohol/chitosan | Casting | Simulant (distilled water) | [105] |
| Murta fruit extract | Solid-liquid extraction, 40 °C, 3 h, ethanol 50% | Methyl cellulose | Solution-extension-evaporation (“casting”) |
[106] | |
| Z. clinopodioides leave extract, ethanolic grape seed extract | Hydrodistillation, 3.5 h (for Z. clinopodioides leave extract) | Chitosan, gelatin | Casting | [107] | |
| Grapefruit peel and mint leaves extracts | Reflux Extraction, water, 1 h, L/S = 10 mL/g | Guar gum/chitosan/ polyvinyl alcohol | Casting | [108] | |
| Rice straw extract | Solid-liquid extraction, L/S = 10 mL/g, 1 h, room temperature, water | Potato starch | Compression-molding | [109] | |
| Green tea and basil extracts | Infusion (L/S = 100 mL/3 g, 100 °C, 40 min) | Cassava starch | Casting | Simulant (water) | [110] |
| Olea europea leaf extract | Enhanced solvent extraction (solvent: CO2 +50% ethanol, 120 and 200 bar, 55 and 80 °C, total flow of 10 g/min, 2 h) |
Polyethylene terephthalate/polypropylene | Supercritical solvent impregnation | Simulants (distilled water, 3% acetic acid, 95% ethanol) |
[111] |
| Thymus vulgaris L extract | Supercritical extraction | Polylactic acid/ polycaprolactone | Solvent casting+ Supercritical solvent impregnation | [112] | |
| Allium ursinum L. (wild garlic) extract | Ultrasound-assisted extraction (20.06 W/L, 80 °C, 80 min, solvent-to-solid ratio = 5 g/g, solvent: 70% ethanol-in-water solution) | Polylactic acid | Electrospinning + annealing | [113] | |
| Tomato by-product extract | Ultrasound-assisted extraction (ethanol 98%, solvent-to solid ratio 5 mL/g, 30 min) | polyvinyl alcohol/chitosan | Solvent casting | [114] | |
|
Persicaria minor extract |
Solid-liquid extraction (aqueous solvent containing 75% ethanol at a ratio 1:20 (w/v), under shaking at 150 rpm, room temperature, 24 h). |
Semi-refined carrageenan powder | Solvent casting | Meat Patties | [115] |
| Aloe debrana and papaya leaves extract | Aloe gel extraction and homogenization: solvent-free extraction by screw press (for papaya leaves) | Gelatin | Solvent casting | [116] | |
| Apple pomace extract | Soxhlet extraction (ethanol:water solution 80:20 v/v, 120 min, solvent-to-solid ratio 10 mL/g) |
Bacterial cellulose-based nanopapers coated with a hydrophobic medium chain-length polyhydroxyalkanoate | Solvent casting | [117] | |
| Pumpkin residue extract and oregano essential oil | Solid-liquid extraction/homogeneization (ethanol, solvent-to-solid ratio 20 mL/5 g 10 min) |
Cassava starch | Solvent casting | Ground beef | [118] |
| mango peels extract | Maceration (ethanol, solvent-to-solid ratio 10 mL/g, 24 h) | Fish gelatin | Solvent casting | [119] |