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Issue 50, 2015
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Use of herbs, spices and their bioactive compounds in active food packaging

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Abstract

The interest and societal demand on the use of natural, biodegradable and renewable resources has increased in the last few years. In addition, food producers and consumers have improved their requirements for the quality of processed food, particularly in the field of increasing shelf-life while preserving organoleptic and nutritional properties. Active packaging technologies have greatly developed in the last decade by trying to satisfy the need for long-life processed food in addition to antioxidant/antimicrobial components in the packaging material. These components are intended to be released in a controlled way to food. These rising trends have been reflected in the field of food packaging by the use of chemicals extracted and obtained from plants in active packaging formulations. Herbs and spices have shown great potential to be used as renewable, biodegradable and valuable sources of chemicals, such as polyphenols, with high antioxidant/antimicrobial performance. This review aims to present the latest published work in this area.

Graphical abstract: Use of herbs, spices and their bioactive compounds in active food packaging

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Article information


Submitted
31 Dec 2014
Accepted
21 Apr 2015
First published
21 Apr 2015

RSC Adv., 2015,5, 40324-40335
Article type
Review Article
Author version available

Use of herbs, spices and their bioactive compounds in active food packaging

A. Valdés, A. C. Mellinas, M. Ramos, N. Burgos, A. Jiménez and M. C. Garrigós, RSC Adv., 2015, 5, 40324
DOI: 10.1039/C4RA17286H

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