Said Nurul Saadah, Lee Won Young
School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
Molecules. 2025 Mar 3;30(5):1144. doi: 10.3390/molecules30051144.
This review provides a comprehensive overview of recent advancements in biodegradable active and smart packaging utilizing pectin from various origins for food applications. It critically examines the challenges and limitations associated with these developments, initially focusing on the structural influences of pectin on the properties of packaging films. Methods such as spray drying, casting, and extrusion are detailed for manufacturing pectin films, highlighting their impact on film characteristics. In discussing active pectin films, the review emphasizes the effectiveness of incorporating essential oils, plant extracts, and nanoparticles to enhance mechanical strength, moisture barrier properties, and resistance to oxidation and microbial growth. Smart biodegradable packaging is a significant research area, particularly in monitoring food freshness. The integration of natural colorants such as anthocyanins, betacyanins, and curcumin into these systems is discussed for their ability to detect spoilage in meat and seafood products. The review details the specific mechanisms through which these colorants interact with food components and environmental factors to provide visible freshness indicators for consumers. It underscores the potential of these technologies to fulfill sustainability goals by providing eco-friendly substitutes for traditional plastic packaging.
本综述全面概述了利用各种来源的果胶用于食品应用的可生物降解活性和智能包装的最新进展。它批判性地审视了与这些发展相关的挑战和局限性，最初重点关注果胶对包装薄膜性能的结构影响。详细介绍了喷雾干燥、流延和挤出等制造果胶薄膜的方法，突出了它们对薄膜特性的影响。在讨论活性果胶薄膜时，综述强调了加入精油、植物提取物和纳米颗粒以提高机械强度、防潮性能以及抗氧化和抗微生物生长能力的有效性。智能可生物降解包装是一个重要的研究领域，特别是在监测食品新鲜度方面。讨论了将花青素、甜菜色素和姜黄素等天然色素整合到这些系统中，因其能够检测肉类和海鲜产品的变质情况。综述详细介绍了这些色素与食品成分和环境因素相互作用的具体机制，以为消费者提供可见的新鲜度指标。它强调了这些技术通过为传统塑料包装提供环保替代品来实现可持续发展目标的潜力。
