Summary of recently developed active films incorporated with emulsion-based systems loaded with natural bioactive compounds.
| Film matrix | Bioactive compound | Emulsion system | Functional properties | Food application and storage conditions | Ref. |
|---|---|---|---|---|---|
| Gelatin, gelatin–chitosan and gelatin–sodium caseinate films | α-Tocopherol, cinnamaldehyde and garlic essential oil (2.5% w/w) | Nanoemulsions | Effective antioxidant activity as ABTS radical scavenger | — | Pérez-Córdoba and sobral72 |
| Basil seed gum films | Zataria multiflora essential oil (1, 2 and 3% w/w) | Nanoemulsions | Antibacterial effect against E. coli and B. cereus | — | Hashemi Gahruie et al.139 |
| Soluble soybean polysaccharide coating | Cinnamon essential oil (0.6 and 0.8% v/v) | Nanoemulsions | Antimicrobial effect against S. aureus, Streptococcus pyogenes E. coli, P. aeruginosa and Salmonella typhi. Also, inhibition the increase of total aerobic viable count, and yeast and mold growth in meat. Antioxidant activity observed using DPPH radical scavenger method | Meat refrigerated (4 °C for 8 days) | Ghani et al.140 |
| Hydroxypropyl methylcellulose films | Thymus daenensis EO (0.5, 1, 1.25 and 2.5% w/v) | Nanoemulsions | Antibacterial effect against E. coli, S. typhi, Shigella dysenetriae, Shigella flexneri, S. aureus, Staphylococcus epidermidis, Bacillus subtilis, Enterococcus faecalis, and the clinical strains Klebsiella peneumoniae, Acinetobacter baumannii, Enterococcus faecium, and methicillin-resistant Staphylococcus aureus. Antifungal effect against Candida albicans | — | Moghimi et al.115 |
| Sodium caseinate coating | Ginger (Zingiber officinale) essential oil (3 and 6% w/w) | Emulsions and nanoemulsions | Antibacterial effect against S. Typhimurium and L. monocytogenes, as well as useful in slowing down the psychrophilic bacteria, and mold and yeast. Slight antioxidant activity as DPPH radical scavenger | Chicken breast fillets (4 °C for 12 days) | Noori et al.132 |
| Quinoa protein/chitosan coating | Thymol (110 ppm) | Nanoemulsions | Antifungal effect against molds and yeast, and inhibition of inoculated Botrytis cinerea growth | Cherry tomatoes (25 °C for 7 days) | Robledo et al.111 |
| Chitosan and chitosan/quinoa protein films | Thymol (0.1% w/v) | Chitosan-tripolyphosphate nanoparticles | Potent effect on microbial viability, achieving growth inhibition of L. innocua, S. aureus, S. typhimurium, S. typhimurium, Enterobacter aerogenes, P. aeruginosa, and E. coli | — | Caro et al.141 |
| Thermoplastic corn starch sachets | Chitosan oligomer (0.3 g mL−1) | Direct incorporation in the polymeric matrix | Inhibitory effect against molds and yeasts growth | Strawberries, ricotta, and flavored bread (25 °C for 7 days) | Castillo et al.142 |
| Poly(vinyl alcohol) films | Tea polyphenols (0.5–4% w/w) | Direct incorporation in the polymeric matrix | Antimicrobial effect against E. coli and S. aureus and antioxidant activity as DPPH radical scavenger | — | Chenwei et al.143 |
| Polyhydroxybutyrate/polycaprolactone films | Nisin (50–4000 IU per cm3) | Direct incorporation in the polymeric matrix | Bacteriostatic inhibition effect over inoculated Lactobacillus plantarum | Cooked ham thermo-sealed under vacuum (5 °C for 28 days) | Correa et al.144 |
| Gelatin coating | Citric acid (0.5% and 1.0% w/w) | Direct incorporation in the polymeric matrix | Low microbial population growth (total bacterial) at the end of the storage, and had greater stability to lipid oxidation during the entire period, represented by TBARS values reduction | Ground beef (4 °C for 5 days) | Battisti et al.145 |
| Agar films | Protein hydrolysate or clove EOs (0.5% w/w) | Directly emulsified with the FFSa | Growth inhibition of total aerobic mesophiles, lactic acid bacteria, Pseudomonas spp. and H2S-producing microorganisms, as well as efficient to fish freshness in the last stages of chilled storage, since reduced the TVB-N/100 g sample values | Flounder (Paralichthys orbignyanus) fillets (5 °C for 15 days) | Rocha et al.146 |
| Oxidized corn starch-gelatin blend films | Ethyl lauroyl alginate (1.3% w/w) | Direct incorporation | Antibacterial effect contra Listeria innocua in marinated salmon. Enhancement of antimicrobial effectiveness against the total viable count | Vacuum packaged marinated salmon (5 °C for 45 days) | Moreno et al.147 |
| Low-density polyethylene films | Rosemary and cinnamon EOs (1 and 2% w/w) | Directly emulsified in the polymeric matrix | Reduction of total viable, Enterobacteriaceae, H2S producing bacteria, and psychrotrophic bacteria counts. Low volatile basic nitrogen (TVB-N) contents and thiobarbituric acid reactive substances (TBARS) values indicating inhibition of lipid oxidation | Pacific white shrimp (4 °C for 10 days) | Dong et al.148 |
| Soy protein isolate films | Clove EO (0.5% w/w) | Directly emulsified with the FFS | Antimicrobial effectivity to inhibit Pseudomonas spp., lactic bacteria, H2S-producer microorganisms, and Enterobacteriaceae growth, and antioxidant activity over time evaluated by the TVBN content and TBA index | Bluefin tuna (Thunnus thynnus) fillets (2 °C for 17 days) | Echeverría et al.149 |
| Chitosan/gelatine blend films | Silver ions (0.05% and 0.1% w/w) | Nanoparticles | Antifungal effect against mold and yeast | Red grape (Mimusops elengi) (4 °C for 25 days) | Kumar et al.150 |
| Low density polyethylene films | Copper ions (0.5, 1, 1.5, 2, 2.5 and 3.0% w/w) | Nanoparticles | Antimicrobial effect averse to E. coli and S. aureus, as well as reduction of total viable count cells growth | Peda (Indian sweet dairy product) (25 °C for two-days) | Lomate et al.151 |
| Gelatin or casein-based films | Nisin (0.5, 1.0 and 1.5 mg mL−1) | Liposomes | Antimicrobial effect against Bacillus cereus, Clostridium perfringens, and L. monocytogenes | — | Boelter and Brandelli113 |
| Chitosan coating | Satureja khuzestanica EO (1% v/v) | Nanoliposomes | Prolonged and consistent antimicrobial activity or retardation of microbial growth (total viable count, pseudomonas, and lactic acid bacteria) on meat pieces during storage, as well as inhibition of lipid oxidation showing antioxidant activity measured by TBARS assay | Lamb meat (4 °C for 20 days) | Pabast et al.152 |
| Gelatin-chitosan blend films | α-Tocopherol and garlic EO (5% w/w biopolymer) | Nanoemulsions | Reducing the initially inoculated population of L. monocytogenes and P. aeruginosa and high protective effect against aerobic mesophiles and psychrotrophic bacteria, total coliforms, and lactic acid bacteria, as well as reduction of lipid oxidation | Sliced mortadella sausage (6 °C for 7 days) | Pérez-Córdoba153 |
a
FFS: film forming solution.