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Abstract
Active packaging (AP) is a new class of innovative food packaging, containing bioactive compounds, is able to maintain the quality of food and extend its shelf life by releasing active agent during storage. The main challenge in designing the AP system is slowing the release rate of active compounds for its prolonged activity. Controlled-release active packaging (CRP) is an innovative technology that provides control in the release of active compounds during storage. Various approaches have been proposed to design CRP. The purpose of this review was to gather and present the strategies utilized for release controlling of active compounds from food AP systems. The chemical modification of polymers, the preparation of multilayer films and the use of cross-linking agents are some methods tried in the last decades. Other approaches use molecular complexes and irradiation treatments. Micro- or nano-encapsulation of active compounds and using nano-structured materials in the AP film matrix are the newest techniques used for the preparation of CRP systems. The action mechanism for each technique was described and an effort was made to highlight representative published papers about each release controlling approach. This review will benefit future prospects of exploring other innovative release controlling methods in food CRP.
Author contributions
Hadi Almasi edited the original manuscript, provided table structures and drew all figures and performed the major final revision. Mahsa Jahanbakhsh Oskouie and Ayda Saleh searched and reviewed the relevant literature and drafted the manuscript and finally revised for grammatical correction.
Nomenclature
| AP | = | active packaging |
| BC | = | bacterial cellulose |
| BEO | = | basil leaf essential oil |
| CA | = | cellulose acetate |
| CD | = | cyclodextrin |
| CEO | = | cinnamon essential oil |
| CNF | = | cellulose nanofiber |
| CNT | = | carbon nanotube |
| CRP | = | controlled release active packaging |
| CSNP | = | chitosan nanoparticle |
| D | = | diffusion coefficient |
| DPPH | = | 1,1-diphenyl-2-picrylhydrazyl |
| EO | = | essential oil |
| EVA | = | ethylene-vinyl acetate |
| EVOH | = | ethylene-vinyl alcohol |
| GA | = | glutaraldehyde |
| GA | = | gallic acid |
| GEO | = | ginger essential oil |
| HPMC | = | hydroxypropyl methylcellulose |
| LbL | = | layer-by-layer |
| LCNF | = | lignocellulose nanofiber |
| LDH | = | layered double hydroxide clay |
| LDPE | = | low-density polyethylene |
| LLDPE | = | linear low-density polyethylene |
| MC | = | methylcellulose |
| MCNF | = | modified cellulose nanofiber |
| MFC | = | micro-fibrillated cellulose |
| MMT | = | montmorillonite |
| NE | = | nettle extract |
| NP | = | nanoparticle |
| PA | = | polyamide |
| PBAT | = | poly(butylene adipate-co-terephthalate) |
| PCL | = | polycaprolactone |
| PET | = | polyethylene terephthalate |
| PLA | = | poly lactic acid |
| PLA–PCL | = | polylactide-co-polycaprolactone |
| PLGA | = | poly(lactic-co-glycolic acid) |
| PP | = | polypropylene |
| PVA | = | polyvinyl alcohol |
| SLN | = | solid lipid nanoparticle |
| TBHQ | = | tertbutylhydroquinon |
| TE | = | thyme extract |
| TGase | = | transglutaminase |
| TiO2 | = | titanium dioxide |
| TP | = | tea polyphenol |
| UV | = | ultraviolet |
| WPC | = | whey protein concentrate |
| WPI | = | whey protein isolate |
| WVP | = | water vapor permeability |
| ZnO | = | zinc oxide |